Chicken Noodle Bake

• 1/2 (1 lb.) pkg. Creamettes egg noodles
• 3 Tbsp. butter or margarine
• 1 c. celery, diced
• 1/4 c. onion, diced
• 1 (10 1/2 oz.) can cream of chicken soup
• 3/4 c. milk
• 2 c. Cheddar cheese, grated
• 1 (16 oz.) can diced carrots, drained
• 1 (4 oz.) can sliced mushrooms, drained
• 1 1/2 c. cooked chicken or turkey, diced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. buttered bread crumbs

1. Prepare egg noodles according to package directions.
2. Drain. In medium size saucepan, melt butter.
3. Cook celery and onion until tender. Add soup, milk and cheese.
4. Stir until cheese melts. Combine noodles, cheese sauce, carrots, mushrooms, chicken, salt and pepper.
5. Pour into 3-quart baking dish.
6. Top with bread crumbs.
7. Bake at 350u0b0 for 30 minutes. Refrigerate leftovers. Makes 6 servings.

egg noodles, butter, celery, onion, cream of chicken soup, milk, cheddar cheese, carrots, mushrooms, chicken, salt, pepper, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=471191 (may not work)