Chicken Noodle Casserole
- 1 (8 oz.) pkg. wide egg noodles
- 1/2 c. celery, chopped
- 1/2 c. bell pepper, chopped
- 1 c. onion, chopped
- 1/4 c. mayonnaise
- 1/2 tsp. salt
- 2/3 c. milk
- 2 c. shredded Cheddar cheese
- 3 c. cooked chicken
- black pepper to taste
- 1 c. buttered bread crumbs
- 3/4 c. chicken broth
- Prepare egg noodles according to package directions. I cook mine in the chicken broth. In a large skillet, cook celery, bell pepper and onion in butter until tender, but not brown. Stir in soup, milk, cheese, salt and pepper and 3/4 cup chicken broth. Stir until cheese melts. Add noodles and chicken. Pour into a greased 3-quart casserole dish. Top with buttered bread crumbs. Bake at 350u0b0 for 30 to 40 minutes.
wide egg noodles, celery, bell pepper, onion, mayonnaise, salt, milk, cheddar cheese, chicken, black pepper, buttered bread crumbs, chicken broth
Taken from www.cookbooks.com/Recipe-Details.aspx?id=129397 (may not work)