4 lg. whole chicken breasts
1 (8 oz.) pkg. egg noodles
1 (4 oz.) jar pimentos
1 can cream of mushroom soup (undiluted)
1 stick butter
1 (4 1/2 oz.) can chopped ripe olives
1 c. Velveeta or American cheese
1/2 c. milk
3/4 tbsp. flour
2 cans mushrooms & liquid
1 chicken bouillon cube

Boil chicken approximately 1 hour in water with bouillon cube. When done, bone, skin and cut into bite-size pieces. Save chicken water. Melt butter in large skillet. Stir in flour and milk. Add soup, mushrooms and mix well. Add chicken, olives, pimentos. Cut cheese into slices and add chicken. Stir until cheese melts. Cook noodles in chicken water. Drain when done and add to chicken mixture. Bake in buttered casserole at 350 degrees for 20 minutes. Serves 12-14. Freezes great. Thaw before baking.