In a stock pot stew chicken in boiling water until tender. When cool enough to handle, remove skin and bones and cut meat into 1 1/2-inch pieces. Reserve 2 C. chicken broth. Sauté onions and green peppers in butter until tender. Add flour; stir until smooth. Add broth and bring to a boil. Stir constantly until thickened. Add tomatoes, olives and mushrooms. Cook noodles according to package directions for al dente. Drain well. Layer half of noodles, chicken sauce and cheese in a 3-quart casserole. Repeat with a second layer. Top with bread crumbs and bake at 325 degrees for 1 hour.

Yield: 10 servings