Chicken Noodle Casserole

Vickie Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 (3 1/2 to 4 lb) chicken
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 can sliced mushrooms
  • 6 to 8 oz Cheddar cheeze
  • 1 large (12 to 16 oz) package egg noodles
  • Salt and pepper to taste

Boil chicken; debone and save broth. Boil noodles in broth, according to package directions. Add chicken, soups, and mushrooms. Add salt and pepper to taste. Put into a casserole dish and top with grated cheese. Bake at 350 degrees until it bubbles.


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