Chicken Viola

• 1 bag egg noodles
• 2 cans cream of celery soup
• 1 bag frozen broccoli
• 1 bag shredded mozzarella cheese
• 1 bag bread crumbs
• 1 can mushrooms (optional)
• 4 or 5 boneless skinless chicken breasts
• 1/4 cup (60 ml) butter

1. Boil 4 or 5 chicken breasts until done.
2. Cool in strainer.
3. Boil noodles until done.
4. Preheat oven to 350 degrees (175 C.).
5. Pour noodles in 13 x 9 inch pan.
6. Pick chicken apart into pieces.
7. Put chicken on top of noodles.
8. Combine broccoli, cheese, and soup; mix well.
9. Spread over chicken.
10. In sauce pan heat butter and pour bread crumbs and stir until moistened.
11. Spred bread crumbs over casserole.
12. Put in oven until heated through.

egg noodles, cream of celery soup, frozen broccoli, mozzarella cheese, bread crumbs, mushrooms, chicken breasts, butter

Taken from online-cookbook.com/goto/cook/rpage/0017F3 (may not work)