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10 to 12 chicken breasts
1 c. chopped onions
1 c. chopped green pepper
8 oz. mushrooms, chopped
1/2 c. sliced olives (green or
2 cans cream of mushroom soup
1 1/2 lb. Velveeta cheese
8 oz. spinach noodles
buttered crumbs

Cook chicken breasts. Reserve stock. Skin and bone chicken and
cut into chunks. Mix with onion, pepper, mushrooms and olives. Heat
mushroom soup and melt in Velveeta cheese, then add one cup chicken
broth. Add to chicken mixture. Cook spinach noodles in remaining
broth. Drain and add to mixture. Pour in casserole dishes. Top with
buttered crumbs. Bake in 300 degrees oven for 1 hour. Makes 2 to 3 casse-

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