2 lbs. chicken breast
1 stick butter
1 c. chopped green pepper
1 c. chopped celery
1/2 c. chopped onion
1 can cream of mushroom soup
1 pkg. med. egg noodles
1/2 lb. Velveeta cheese

Cook chicken until tender, save broth for cooking noodles. Cool chicken. Debone and cut into small pieces. Cook onion, celery and pepper in butter. Add cheese; stir until melted. Add chicken. Blend gently with soup. Add a little broth, if needed.

Boil noodles in chicken broth, drain. Add to sauce, folding in gently. Pour into large casserole dish. Top with Ritz cracker crumbs. Bake at 300 degrees for 45 minutes.