Chicken With Noodles

• 1 (4 lb.) chicken
• 1 stick oleo
• 1 c. onion, chopped
• 1 c. bell pepper, well chopped
• 1 c. celery, chopped
• 6 oz. stuffed olives, sliced
• 6 oz. mushrooms
• 10 or 12 oz. pkg. spinach noodles
• 1/2 lb. Velveeta, cubed
• 4 c. chicken stock (from cooking chicken)
• 1 can cream of mushroom soup
• bread or cornflake crumbs, buttered

1. Boil chicken, cool and debone.
2. Cook noodles in 3 cups chicken stock according to package directions.
3. Saute onion, bell pepper and celery in oleo.
4. Add sliced olives, mushrooms and chicken.
5. Mix well.
6. Drain noodles and
7. add
8. soup.
9. Add Velveeta to the vegetables and let cheese melt,
10. Mix everything together and moisten with stock if needed.
11. Place in a casserole dish, top with buttered bread crumbs or cornflake crumbs and heat at 325u0b0 until hot.
12. This can be frozen.

chicken, oleo, onion, bell pepper, celery, stuffed olives, mushrooms, spinach noodles, chicken, cream of mushroom soup, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70600 (may not work)