1 lg. fryer
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 stick butter (oleo)
1 can cream of mushroom soup
1 lg. pkg. noodles
1/2 lb. Velveeta cheese
1 jar pimientos
10 slices olives (opt.)

Cook chicken and debone. Save stock from chicken. Melt butter, add chopped vegetables and brown. Add soup, pimientos and olives. Bring to a boil. Cook noodles in chicken broth until tender. Combine the soup mixture, chicken and noodles. Pour into a well greased casserole dish. Top with cheese slices. Bake at 325 degrees for 45 minutes.