2 Pounds whole chicken boiled and boned, cut into pieces (save broth)

1 stick butter (the real thing)

1 cup chopped green pepper

1 cup chopped celery

1 cup chopped onion

4½ ounces green spinach noodles

½ pound Velveeta cheese

1 (3 ounce) jar whole stuffed green olives

½ cup pitted ripe black olives

1 (4 ounce) can mushrooms

1 (10 ½ ounce) can cream of mushroom soup

Sauté green pepper, celery, and onion in butter. Boil spinach noodles in chicken broth; drain. Combine cheese, olives, mushrooms and mushroom soup. Add mixture to the sautéed vegetables. Add chicken and noodles. Put in a greased casserole. Crush cheese crackers on top. Dot with butter.

Preheat oven to 300°F. Baking time: 45 minutes. Pan size 9×13 inch. Serves 8 to 10.