5 lbs. chicken, cooked, boned and cut up
3/4 lb. noodles "Pot of Gold"
1/3 c. minced onion
1/3 c. minced green pepper
3 oz. slices mushrooms
1 c. ripe olives
1 can cream of mushroom soup
Salt, onion, celery, carrots, parsley, bay leaf to your taste
1 1/2 c. grated sharp Cheddar cheese
1/4 c. minced pimentos
1 tbsp. minced parsley
1/2 tsp. celery salt
Salt and pepper
1/2 c. buttered bread or corn flakes to put on top
2 bouillon cubes

Cook chicken with salt, onion, celery, carrots, parsley and bay leaf. Remove from broth, cut chicken in large chunks. Strain broth and chill; skim off fat. Measure broth (6 cups, include juice from mushrooms). Cook noodles in broth with chicken bouillon cubes, 7 minutes.

In 2 tablespoons butter, saute the onion, green pepper, mushrooms. Stir in chicken and olives. Partially drain noodles, leave soupy. Stir in soup, cheese, pimento, parsley, celery salt. Salt and pepper to taste. Alternate layers of chicken mixture and noodle mixture. Cover with bread or corn flakes. Bake 1 hour in 325 degree oven.

I have served this at the Bazaar Dinner.