1 c. celery, chopped
1 c. onion, chopped
1 c. green pepper, chopped
2 tbsp. butter
2 cans cream of mushroom soup
4 oz. Velveeta cheese
1/2 c. green stuffed olives
1 (8 oz.) can mushrooms, drained
2 1/2 c. cooked chopped chicken
8 oz. spinach noodles

Saute celery, onion and green pepper in butter. In separate bowl, combine cream of mushroom soup, cheese, olives, and mushrooms, add chicken. Cook spinach noodles and drain; mix with sauteed vegetables, cream mixture and chicken. Put in a lightly buttered casserole dish. Bake in a 350 degree oven for 30 to 35 minutes or until bubbly.

Note: According to individual taste you may add slivered almonds to top of casserole, or sprinkle with Parmesan cheese. To make a richer taste, cook spinach noodles in leftover broth.