Chicken Noodle Casserole
Ingredients
| 3 whole chicken breasts, split into halves | ||
| 1 cup chopped onions | ||
| 1 cup chopped green pepper | ||
| 1 cup chopped celery | ||
| 8 ozs Velveeta cheese, cubed | ||
| 1 (10oz) can of cream of mushroom soup | ||
| 1 (4oz) can of mushrooms, drained | ||
| 2 (5oz) package of egg noodles | ||
| 1 cup of cheese cracker crumbs | ||
| 1/4 cup butter |
- Rinse the chicken. cook in water to cover in a large sauce pan until tender. Drain and reserve the stock.
- Chop the chicken into bite-sized pieces, discarding the skin and bones.
- Saute the onions, green pepper and celery in a non stick skillet.
- Add the cheese and cook until the cheese melts.
- Add the soup and mushrooms and mix well.
- Add the chicken and noodles and mix gently.
- Pour into a greased 9×13 inch baking pan.
- Pour the reserved stock over the casserole.
- Sprinkle with the cracker crumbs. Dot with butter.
- Bake at 325 degrees for 40 to 45 minutes or until heated through.
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