3 lb. chicken
8 oz. pkg. noodles (1/4" wide)
1/2 c. onions, chopped
1/2 c. green pepper, chopped
1 tbsp. butter
1 sm. jar pimento, chopped
2 cans Cheddar cheese soup
2 cans cream of mushroom soup
1/2 lb. Cheddar cheese
1 c. mushrooms, chopped
1 pkg. frozen peas
Salt & pepper to taste

Cook chicken in salted water until tender. Debone and cut into pieces. Save 1 1/2 cups of broth for casserole. Cook noodles in remaining broth. Saute onions and peppers in butter. Combine all and put in greased casserole. Mix in cheese. Save half for top of casserole. Bake uncovered at 350 degrees for 40-45 minutes. Makes 2 or 3 small casseroles.