Chicken Casserole

2 stewing chickens
1 c. green pepper
1 c. onion
1 c. celery
mushrooms
pimento (diced)
1 can cream of mushroom soup or cream of chicken soup
1 1/2 c. chicken broth
1/2 lb. Velveeta cheese, cut in cubes
1 pkg. noodles
1/4 t. salt
1/4 t. pepper
1/4 t. poultry seasoning

Cook chickens in salted water. When done pull chicken off bones, discard bones and save chicken broth.
Set aside.
Sauté green pepper, onion, celery, mushrooms & pimento.
Put the above, all but chicken, in a large bowl and add soup , broth and cheese.
Mix well together.
Cook noodles in remaining chicken broth.
When done drain noodles.
Then add noodles to the ingredients in the bowl.
Mix well.
Cut chicken in bite size pieces.
Add this to the other ingredients.
Mix all together, add salt, pepper and poultry seasoning and pour in casserole dish.
Bake at 350° for 1 hour.

Serves