Alabama Chicken

• 2 lbs whole chickens, boiled,cooled & deboned
• 1/2 cup butter (no substitutes)
• 1 cup chopped green pepper
• 1 cup chopped celery
• 1 cup chopped onion
• 1 package egg noodles
• 1/2 lb Velveeta cheese, cubed
• 1 (6 ounce) jar whole stuffed green olives, sliced
• 1/2 cup black olives, sliced
• 1 (8 ounce) can sliced mushrooms
• 1 (10 3/4 ounce) can cream of mushroom soup
• cheese crackers, crushed

1. In a large skillet saute the green pepper, celery and onion in butter until soft.
2. Boil noodles in chicken broth that chicken was cooked in; drain.
3. Add green olives, black olives, mushrooms and mushroom soup to the green pepper mixture; stir to mix well.
4. Dump all of the ingredients into the noodles along with the chicken and velveeta cheese; stirring until cheese is melted and everything is thoroughly mixed.
5. Place mixture in a 13x9 greased baking dish and top with crushed crackers.
6. Bake at 300 degrees 45 minutes to 1 hour.
7. Can be prepared a day in advance and refrigerated; covered.
8. If making in advance add the cracker topping just before baking.

chickens, butter, green pepper, celery, onion, egg noodles, velveeta cheese, green olives, black olives, mushrooms, cream of mushroom soup, cheese crackers

Taken from www.food.com/recipe/alabama-chicken-51488 (may not work)