1 (4 lb.) hen or 2 chicken fryers
6 oz. pkg. spinach noodles
1/4 lb. (1/2 stick) butter
1 cup chopped green pepper
1 cup chopped onion
1 cup diced celery
1/2 lb. mild cheese
1 can condensed cream of mushroom soup
1/2 cup sliced, stuffed olives
1 (16 oz.) can button mushrooms
1 pkg. slivered almonds, toasted (for topping)

Boil chicken in salted water until tender, then remove the chicken and reserve the broth. Bone and cut chicken into bite-size pieces.

Sauté vegetables in butter. Cook noodles in reserved chicken broth, according to directions on the package, then drain. Mix together. If mixture is too thick, add broth. Place in greased casserole dish. Sprinkle with almonds and bake at 325°F for 30 minutes.