2 1/2 lb. chicken, cooked & cut into pieces, save broth
1 stick butter
1 c. diced green pepper
1 c. diced onion
1 c. diced celery
1/2 pkg. green noodles
1/2 lb. Velveeta cheese, cut up
1 lg. can mushrooms, sliced
1 sm. jar stuffed olives, sliced
1 can cream of mushroom soup

Saute green pepper, onion and celery in butter. Boil noodles in chicken broth; drain. Mix together Velveeta, mushrooms, olives and soup. Add this mixture to the sauteed vegetables. Add noodles and chicken. Pour into a greased casserole. Top with crushed Ritz cheese crackers. Bake at 300 degrees for 45 minutes. 6 servings.