Chicken Tet

• 2 chicken breasts
• 1 can Campbell's cream of chicken soup
• 1/2 can water
• 3/4 bag kluski noodles or wide flat noodles
• 1/2 c. Parmesan cheese, grated
• paprika
• 1/2 onion
• 1 celery stalk
• 1/8 tsp. garlic salt
• 1 small jar sliced mushrooms (optional)
• 1 tsp. lemon juice

1. Boil chicken breasts; to water, add onion, garlic and celery. When done, debone and tear into small pieces.
2. Set aside 1/2 soup can of the water you boiled chicken in.
3. Boil noodles until done and drain off water.
4. Combine the chicken pieces, noodles, cream of chicken soup, water from boiled chicken, Parmesan cheese, mushrooms and lemon juice.
5. Mix well in 13 x 9-inch pan. Sprinkle with paprika; dot with butter.
6. Bake, covered, 40 minutes and 15 to 10 minutes uncovered at 350u0b0.

chicken breasts, campbells cream, water, noodles, parmesan cheese, paprika, onion, celery, garlic salt, mushrooms, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557805 (may not work)