Chicken Egg Noodle Hot Dish For 2-4

• 1 C. Spiral whole grain noodles, (cooked 10 min. or less.)
• 1-2 whole skinless boneless chicken breasts
• 1 T. olive oil
• 2 stalks celery, chopped
• 1/2 lg. onion, chopped
• 1/2 red pepper, chopped
• 8 oz. can water chestnuts, optional
• 4 oz. can mushrooms, or 2 lg. fresh sliced mushrooms
• 1 can cream of chicken soup
• 1/4 C. milk
• 1/3 C. mayonnaise
• 1/2 tsp. curry powder
• Topping:
• 1/2 C. or more grated cheddar cheese

1. Cut chicken into 1/2" squares. Fry chicken in olive oil on each side. Not more than 5 min. to brown slightly. It will still be pink inside. Butter bottom of casserole dish. Place chicken on first.
2. Fry onion, celery, mushrooms, and red pepper for 5 min. Top small casserole, combine the soup, mayonnaise and curry powder. Spread over chicken. Grate cheddar cheese. Sprinkle on top. May cover with saran wrap at this point and refrigerate overnight or bake right away. Preheat oven to 350 degrees; and bake for 45 min. or until hot and bubbly.

grain noodles, chicken breasts, olive oil, stalks celery, onion, red pepper, water chestnuts, mushrooms, cream of chicken soup, milk, mayonnaise, curry powder, topping, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/chicken-egg-noodle-hot-dish-for-2-4-50144177 (may not work)