Chicken Madrid - cooking recipe

Ingredients

1 chicken, stewed, deboned and cut up
1 c. chopped green peppers
1 c. chopped celery
1 c. chopped onions
1/2 lb. Velveeta, cut up
6 oz. stuffed olives, diced
6 oz. mushrooms, diced
1 (8 oz.) pkg. noodles, cooked in chicken stock
1 can cream of mushroom soup

Preparation

Saute onions, peppers and celery in 1 tablespoon oleo until soft.
Stir in Velveeta, olives and mushrooms.
Stir.
Add cooked noodles.
(Cook noodles in 3 cups chicken broth until broth has been absorbed.)
Add mushroom soup and all other ingredients.
Bake in casserole at 350\u00b0 for 30 minutes.