Chicken Casserole(akes Big Casserole; May Be Halved)

• 2 (12 oz.) pkg. egg noodles
• 2 (10 3/4 oz.) cans mushroom soup
• 1 qt. jar Durkee dressing
• Worcestershire sauce to taste (large amount recommended)
• few drops of Tabasco sauce
• 1 tsp. white pepper
• salt to taste
• 1 (16 oz.) carton sour cream
• 1 (5 to 6 lb.) hen, cooked, skinned, boned and cut into large pieces
• 1 large onion, chopped
• corn flakes (for sprinkling), crushed by hand
• buttered bread (for topping)

1. Put noodles that have been cooked in salt water and drained into a large bowl.
2. Add mushroom soup, Durkee dressing, Worcestershire sauce, Tabasco sauce, white pepper, salt, sour cream, chicken pieces and grated onion into mixture.
3. Stir this with a fork.
4. Add about 3 cups chicken stock to bowl.
5. Put into a casserole dish; sprinkle with grated bread crumbs which have been previously mixed with melted butter.
6. Cook at 400u0b0 until brown and bubbling.

egg noodles, mushroom soup, dressing, worcestershire sauce, tabasco sauce, white pepper, salt, sour cream, onion, corn flakes, buttered bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=607306 (may not work)