Chicken Tetrazzini

• 2 to 3 lb. chicken breasts (skinless and boneless), cooked and diced into small pieces
• 2 small pkg. Kluski egg noodles
• 1 can sliced water chestnuts
• 1 small can sliced, ripe olives (optional)
• 1 small can mushroom stems and pieces
• 1 small, chopped onion
• 1 clove garlic, minced
• 1 lb. grated Cheddar cheese
• 1 can cream of mushroom soup
• 2 c. chicken broth or more, as needed

1. Prepare noodles according to directions on package for al dente.
2. Meanwhile, in small skillet, cook the onion and garlic in 1/2 cup water until onion is tender (the onion will look almost clear).
3. Remove from heat.
4. Drain the noodles; add mushroom soup, chicken broth and grated cheese, reserving 1 cup of cheese to sprinkle on top of the casserole.
5. Add all remaining ingredients: diced chicken, drained water chestnuts, drained olives, drained mushrooms and the onion and garlic mixture to the noodle mixture, stirring gently.

chicken breasts, egg noodles, water chestnuts, olives, mushroom stems, onion, clove garlic, cheddar cheese, cream of mushroom soup, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421011 (may not work)