6-8 chicken breasts
1 (16 oz.) pkg. green spinach noodles
1/2 c. butter, melted
1 c. chopped green pepper
1 c. chopped celery
1 c. chopped onion
1 lb. Velveeta cheese
1 (10 3/4 oz.) can cream of mushroom soup
1 (3 oz.) jar stuffed olives
1 (4 oz.) can mushrooms
Cheese crackers, crushed

Boil chicken breasts in salted water until tender. Remove chicken and set aside until cool. In chicken stock (after removing 1/2 cup for later) boil the noodles until done. Drain noodles. In a skillet, saute 1 stick of butter, green pepper, celery and onion.

Add Velveeta and stir until smooth and soft. Add soup, sliced stuffed olives and mushrooms. Cut chicken into small pieces and add along with the noodles to other mixture. You may add extra 1/2 cup of stock if it seems dry. Pour into casserole and top with crushed cheese crackers. Bake for 25 to 35 minutes at 375 degrees. Serves 10 to 12.