Yield: 1 servings
|8 ounces||Wide egg noodles|
|1½ cup||Chopped celery|
|½ cup||Chopped green pepper|
|¼ cup||Chopped onion|
|2 cups||Shredded cheddar cheese|
|2 cans||Cream of Chicken soup|
|3 cups||Cubed cooked chicken|
|½ cup||Buttered bread crumbs|
Prepare noodles according to package directions. Drain. In a large skillet, cook celery, green pepper and onion in butter until tender.
Stir in soup, milk and cheese. Cook and stir until cheese melts.
Combine egg noodles, cheese sauce, chicken and salt. Pour into a 3 quart casserole. Top with bread crumbs. Bake in a 350 degree oven for 30 to 40 minutes. Note: This is my favorite chicken noodle casserole.
You could probably even substitute drained solid white tuna for the chicken, probably 2 or 3 12-oz. cans. - Debbie Carlson Serves: 6 From: "A1" Egg Noodle Package Posted by: Debbie Carlson - Cooking Submitted By DEBBIE CARLSON On 08-25-95