Instructions:

Green Noodle Chicken Casserole

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.