Chicken And Green Noodle Casserole

• 3 whole chicken breasts, split
• 2 (5 oz.) pkg. green noodles (spinach)
• 1 c. chopped green pepper
• 1 c. chopped onion
• 1 c. chopped celery
• 1/2 c. butter or oleo, melted
• 1 (8 oz.) pkg. Velveeta cheese, cubed
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 1 (3 oz.) jar stuffed green olives, sliced
• 1 (4 1/2 oz.) jar sliced mushrooms, drained
• 1 c. bite size Cheddar cheese crackers, crushed

1. Cook chicken in salted water for 30 minutes or until tender. Drain; reserve stock.
2. Bone chicken and cut into bite size pieces. Set aside.
3. Cook noodles in stock until tender; drain and set aside.
4. You can put a pat of butter in the noodles so they won't stick together.

chicken breasts, green noodles, green pepper, onion, celery, butter, velveeta cheese, cream of mushroom soup, green olives, mushrooms, bite size cheddar cheese crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214713 (may not work)