Chicken With Spinach Noodles

• 2 or 3 fryers or large hen (reserve broth after boiling)
• 1 can mushrooms (sliced)
• 2 c. chopped celery
• 2 c. chopped bell pepper
• 2 c. chopped onion
• 1 pkg. spinach noodles
• 1 can cream of mushroom soup
• 2 cans water chestnuts, sliced
• 1 lb. processed American cheese

1. Cook vegetables in some of the chicken broth until tender. Cook noodles in rest of broth.
2. Noodles should absorb most of the liquid.
3. Add soup and cheese, stirring until cheese melts.
4. Add mushrooms with juice, water chestnuts, vegetables and cut up chicken.
5. Salt and pepper to taste.
6. Mix well.
7. Put into 3 well buttered casserole dishes. Bake at 350u0b0 until hot.
8. This is better made the day before and freezes well.
9. Serves 20.

fryers, mushrooms, celery, bell pepper, onion, noodles, cream of mushroom soup, water chestnuts, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065470 (may not work)