Spinach Noodle Casserole

• 4 c. chicken pieces, cut up
• 2 c. chopped celery
• 2 c. chopped onion
• 2 c. chopped green pepper
• 1 (12 oz.) pkg. spinach noodles
• 1 can cream of mushroom soup
• 1 lb. grated American cheese
• 1 can sliced mushrooms
• 2 cans water chestnuts, sliced
• salt and pepper

1. Boil chicken until tender; cut deboned chicken into fairly large pieces; save broth.
2. Cook vegetables in broth; drain and save remaining broth for cooking noodles.
3. Cook noodles according to package directions; noodles should have absorbed most of the broth.
4. Add mushrooms with juice, water chestnuts, cheese, vegetables and chicken.
5. Mix well; add salt and pepper to taste. Place in buttered casserole and bake at 350u0b0 until bubbly.
6. This is better if made a day ahead of serving.
7. Yield: 12 servings.

chicken, celery, onion, green pepper, spinach noodles, cream of mushroom soup, american cheese, mushrooms, water chestnuts, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=521885 (may not work)