Cheesy Chicken Casserole

• 2 large chicken breasts, boiled and deboned
• 1 package egg noodles
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 small bell pepper thinly diced
• 1/2 block of velveeta cheese
• 1 small can mushrooms (pieces & stems; optional)
• 1/2 tsp. garlic salt
• salt & pepper to taste
• 1 cup crunched up cornflakes (optional if you like to bake it for a crunchy top texture)

1. Cook chicken, debone, set aside.
2. Cook egg noodles in the chicken broth that you cooked the chicken in, you may have to add extra water to the broth.
3. Meanwhile, saute bell pepper in a little butter until tender.
4. Save the butter sauce.
5. When the egg noodles are tender drain all but about 1/4 of the broth in the pot as this will help it be creamy.
6. In the large pot that you boiled chicken and egg noodles in combine all ingredients, mix well.
7. Hint:
8. Just pour butter and bell pepper directly from saute pan into the mixture, the butter makes it even better.
9. If you don't like cornflakes then leave ingredients in pot and slowly cook over medium heat while stirring, just until cheese is melted, serve & enjoy.
10. If you prefer cornflakes, heat oven to 425u0b0, transfer mixture to a large baking dish, and crumble cornflakes over mixture.
11. Bake until cheese is melted and cornflakes are good and crunchy.
12. Great for Thanksgiving, or anytime.
13. Makes 8 servings.

chicken breasts, egg noodles, cream of mushroom soup, cream of chicken soup, bell pepper, velveeta cheese, mushrooms, garlic salt, salt, cornflakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54019 (may not work)