Chicken Noodle Casserole

• 25 ounces chicken breasts, canned chunk chicken breast
• 21 ounces cream of celery soup
• 5 ounces milk
• 10 ounces egg noodles, extra wide
• 13 cup onion, chopped
• 13 cup olive, sliced green olives with pimento
• 13 cup parmesan cheese, grated
• 18 teaspoon salt
• 14 teaspoon garlic salt
• 14 teaspoon garlic pepper seasoning
• 18 teaspoon thyme
• 1 tablespoon olive oil

1. Fill a large pot with water (about 1 1/2" from top) add olive oil and salt, bring to a boil.
2. Add noodles, return to a boil and cook for 4 minutes.
3. Drain.
4. (I usually leave the noodles in the pot that they get cooked in- less dirty dishes).
5. Combine chicken, soup, onions, olives and milk and mix together.
6. Add seasonings and some of the Parmesan cheese (reserve some for the topping).
7. *3 cans of drained tuna and 2 cans of cream of mushroom soup can be used in place of the chicken and cream of celery soup.
8. Taste test time!
9. Add any additional amounts of garlic salt, pepper as needed.
10. A pinch of Italian seasoning is really good too!
11. Place in a 2qt buttered casserole dish and top with remaining Parmesan chesse.
12. Bake at 350 for 30-35 minutes.

chicken breasts, cream of celery soup, milk, egg noodles, onion, olive, parmesan cheese, salt, garlic, garlic pepper, thyme, olive oil

Taken from www.food.com/recipe/chicken-noodle-casserole-373963 (may not work)