Chicken Casserole

• 1 (4 lb.) chicken, cooked and cubed
• 1 c. each: green pepper, celery and onion, chopped
• 2 cans mushroom soup
• 1 large c. mushrooms
• 1 small jar stuffed olives, sliced
• 1 tsp. pepper
• 1/2 lb. Velveeta cheese
• 1 pkg. slivered almonds
• 1 (8 oz.) pkg. spinach
• macaroni
• 1 stick (1/4 lb.) margarine

1. Saute pepper, onion and celery in 1 stick of margarine.
2. Put 2 cans of soup and Velveeta cheese in top of double boiler and melt. Break macaroni into small pieces and cook as directed on box. Grease baking dish.
3. Layer macaroni, chicken, onion, celery and pepper.
4. Layer also, olives, mushroom and soup and cheese mixture. Make 2 layers of each.
5. Sprinkle almonds on top and bake 45 minutes at 350u0b0.
6. (Use 3-quart casserole dish.)
7. Serves 14 to 16. Can be frozen.

chicken, green pepper, mushroom soup, mushrooms, olives, pepper, velveeta cheese, almonds, spinach, macaroni, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=368077 (may not work)