Chicken Noodle Casserole

• 1 (10 oz.) pkg. fine noodles
• 3 c. cooked and diced chicken
• 2 cans mushroom soup or cream of chicken soup or 1 can cream of celery and 1 can cream of chicken soup (undiluted)
• 1 c. chicken broth
• 1 small onion, chopped fine
• 1 c. celery
• 2 Tbsp. chicken fat or butter
• 3 c. grated American cheese
• dash of celery salt, pepper and Accent

1. Cook noodles until tender; drain.
2. Saute onion and celery in butter until tender, not brown.
3. In a large mixing bowl, add rest of ingredients to noodles, onion and celery.
4. Withhold 1 cup of grated cheese.
5. Season with Accent, celery salt and pepper.
6. Toss lightly until thoroughly mixed.
7. Pour into buttered Pyrex dish; sprinkle cheese on top.
8. Bake at 350u0b0 for 30 to 45 minutes.
9. Cover with foil for first half of cooking.

noodles, chicken, mushroom soup, chicken broth, onion, celery, chicken, american cheese, celery salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1038337 (may not work)