Source: Feed My Sheep published by First Presbyterian Church, Baton Rouge, Louisiana

2 cups chopped cooked chicken or 1 chicken,
    cooked with celery, onion, salt and pepper
1 cup chopped celery
1 cup chopped onions
1/2 cup (1 stick) butter
1 (6 ounce) jar pimento or 1 (6 ounce) jar Spanish olives
12 ounces green noodles
2 cups stock (or 1 cup stock plus two cans celery soup)
2 cups sliced water chestnuts
1 green bell pepper, chopped
2 cans cream of mushroom soup
1/2 pound Velveeta cheese

If using whole chicken, boil to cook, then remove chicken from pan and save stock. Cool chicken, remove skin, de-bone and cut into bite-size pieces.

Saut?in butter the celery, onion and bell pepper. Add mushroom soup, pimentos, sliced water chestnuts, cheese and 2 cups stock.

Cook green noodles in reserved stock until tender. In greased casserole, place layers of noodles, then chicken, then sauce, alternately until all are used. Cook covered in 350 degree F oven until heated through and bubbly. Cook covered until just before removing from oven.

Serves 16.