Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5                     boneless chicken breasts
  1             medium  yellow onion -- peeled and whole
  2             stalks  celery -- halved
  2                     carrots -- whole
                        salt and pepper -- to taste
                        onion powder -- to taste
  1         tablespoon  chicken bouillon granules
  1                cup  green pepper -- diced
  1                cup  onion -- diced
  1                cup  celery -- diced
  1              stick  butter
  1                can  cream of mushroom soup
  1                cup  pimiento -- chopped
  1                cup  mushrooms -- sliced
     1/2         pound  velveeta cheese -- grated
  1        large   pkg  wide noodles

Preparation:

STEW CHICKEN BREASTS: Place rinsed chicken breasts, onion, celery stalks, and carrot in Dutch oven and cover with water. Add salt, pepper, and onion powder to taste. When the water starts to boil add bouillon granules. Cover and simmer for 2 hours. Remove chicken and cool slightly. Cut into bite size chunks. Remove onion, celery, and carrots from broth. Strain broth through a coffee filter to trap all the sediment. Cook package of noodles in broth, adding water if necessary. When noodles are cooked, combine all the other ingredients. Pour into a casserole dish, and heat as needed. This freezes well and is a popular dish.

Nutritional Information:

204 Calories (kcal); 17g Total Fat; (73% calories from fat); 2g Protein; 12g Carbohydrate; 42mg Cholesterol; 555mg Sodium