Chicken Alabama Casserole

CHICKEN ALABAMA CASSEROLE 2 lb. chicken breasts 1 stick oleo 1 c. chopped green pepper 1 c. chopped celery 1 c. chopped onion 1 can cream of mushroom soup 1 large can sliced mushrooms 1 pkg. (4 1/2 oz.) noodles salt to taste 1/2 lb. Velveeta cheese or 8 oz. Cheese Whiz 1 small jar stuffed olives, sliced

Cook chicken until tender. Save broth for cooking noodles. Cool chicken, bone, skin and cut in bite size pieces. Cook onion, celery, and pepper in butter. Add cheese; stir until melted. Add olives, mushrooms and chicken. Blend gently with mushroom soup adding a little chicken broth if needed. Boil noodles in broth; drain. Add to sauce, fold gently. Pour into 9 x 15-inch greased casserole. Top with Ritz cracker crumbs or potato chip crumbs. Dot with butter. Bake 45 minutes at 300 degrees.

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