Chicken Noodle Dish

• 1 fryer or 4-5 breasts, boiled
• 1 stick oleo
• 1 c. each of onion, celery and bell pepper all chopped
• 1 c. chicken broth
• 1- 4 oz. can mushrooms, stems and pieces
• 1 can Cream of Chicken soup
• 1 can Cream of Mushroom soup
• 1 1/2 c. Jalapeno Pepper Cheese log or 1 c. grated cheddar cheese
• 1/2 pkg. thin noodles, cooked
• Juice of 1 lemon
• 1 Tbsp. Worcestershire sauce

1. Saute onion, celery, bell pepper and mushrooms in oleo.
2. Cut boiled chicken in pretty large pieces.
3. Sprinkle chicken with lemon juice.
4. Add vegetables and cup of broth to soups.
5. Heat but do not boil.
6. Fold in cheese, noodles, chicken and Worcestershire.
7. Bake 325 for 30-35 minutes.
8. May freeze then bake later.
9. Makes three 1 quart casseroles.

fryer, oleo, onion, chicken broth, mushrooms, cream of chicken soup, cream of mushroom soup, pepper cheese, thin noodles, lemon, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958661 (may not work)