Bev'S Chicken Noodle Casserole

• 1 chicken, cooked,chopped
• 1/2 cup margarine
• 1 cup bell pepper, chopped
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1/2 lb processed cheese (Velveeta recommended)
• 1 (6 ounce) jar stuffed olives, drained (pim.)
• 1 (6 ounce) can sliced mushrooms, drained
• 1 (10 ounce) package spinach noodles
• 4 cups chicken stock
• 1 (10 1/2 ounce) can mushroom soup

1. Boil (stew) the chicken, covered, in water to cover (about 2 quarts) for about 2 1/2 hours.
2. Remove from water (reserve), debone and tear chicken meat into bite size pieces.
3. Saute in the melted butter the bell pepper, celery and onion.
4. Stir in the cheese.
5. Add the olives, mushrooms and chicken.
6. Boil in 3 cups of the stock water the pkg.
7. of spinach noodles, until the water is absorbed.
8. Add the noodles and can of mushroom soup to the chicken mixture and mix, (adding more stocki cup if needed for moistness), pour mixture into a large, greased casserole dish.
9. Bake at 300 degrees F for 45 minutes (right before serving).

chicken, margarine, bell pepper, celery, onion, processed cheese, olives, mushrooms, noodles, chicken stock, mushroom soup

Taken from www.food.com/recipe/bevs-chicken-noodle-casserole-93370 (may not work)