1 (5 lb.) chicken
1 (3 oz.) can mushrooms
1 can ripe olives
6 c. wide noodles (3/4 lb.)
1/3 c. minced onions
1/3 c. minced green peppers
1 1/2 c. grated processed sharp cheese (1/3 lb.)
1/4 c. minced pimientos
1 c. frozen green peas
1 c. cooked ham
1/8 tsp. pepper
1/2 tsp. salt
1/2 tsp. celery salt
1 can cream of mushroom soup, undiluted

Cook chicken the day before, drain juice and save. Cut in large pieces. Saute onions and green peppers in chicken fat, add to chicken with half of the olives, add mushrooms to chickens. Take one cup olive juice, mushroom juice, chicken broth and enough water to make 6 cups. Cook noodles in these juices, until partly done, add mushroom soup. Add pimientos, cheese, pepper, salt and peas. Add all but 1/4 cup of ham. Put chicken in casserole, a layer of chicken, a layer of noodles, ending with noodles on top. Top off with rest of ripe olives and ham. Bake 1 hour at 325 degrees. Serves 8 to 10.