Chicken Potpourri

• 1 package Medium Egg Noodles
• 2 cups Sliced Mushrooms
• 1/4 cups Chopped Bell Pepper
• 1/4 cups Butter Or Margarine
• 1 can Cream Of Celery Soup
• 1/2 cups Daisybrand Sour Cream
• 2 cans Chunk White Chicken Meat
• 1- 1/2 cup Shredded Cheddar Cheese (10 1/2 Oz)

1. Cook noodles according to package.
2. In a large skillet over medium heat, saute mushrooms and bell peppers in butter until tender.
3. Add soup, sour cream and drained chicken; stir well.
4. You can use cooked or rotisserie chicken, about 2 cups.
5. Cook until hot and bubbly.
6. Add grated cheese and stir until melted.
7. Serve over cooked egg noodles.
8. Can be served in individual puff pastries for a more formal get-together.
9. Perfect for brunches.
10. Makes a great leftover.
11. *Non-fat cheese does not work well as it gets stringy when heated.

egg noodles, mushrooms, bell pepper, butter, cream of celery soup, sour cream, chicken meat, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-potpourri/ (may not work)