Boil chicken until tender.

Remove chicken from heat and let it cool.

Debone the cooled chicken.

Boil noodles in chicken stock.

Saute celery and bell pepper in butter until softened.

Add processed cheese to the sauteed vegetables and stir until melted.

Add mushroom soup, mushroom pieces, pimento olives, Ro-Tel tomatoes, and the deboned chicken to the cheese mixture.

Drain the noodles thoroughly.

Add the drained noodles to the chicken and vegetable mixture, and mix well.

Pour the mixture into a large casserole dish.

Heat in a preheated oven at 350°F (175°C) until bubbly and heated thoroughly, approximately 30-45 minutes.