1 chicken (3 lb.)
1 lg. onion, chopped
1/2 c. bell pepper, chopped
3 tbsp. flour
3 c. milk
3/4 lb. Velveeta cheese
10 oz. noodles, flat
1 stick butter

Boil chicken until tender. Reserve liquid. Bone chicken and set aside. In a large skillet, melt the butter and add onion and pepper; cook until tender. Add flour, stir. Add milk and simmer until it begins to thicken. Stir often. Add cheese, cut in chunks and stir until creamy.

In the reserved chicken broth cook noodles and drain. Add chicken and noodles to cheese mixture. Pour into a 9 x 13 inch casserole dish and bake at 350 degrees until slightly brown.