1 can condensed cream of mushroom soup (10 1/2 oz.)
1 soup can milk
1 to 2 handfulls uncooked noodles
1 can mushroom stems and pieces (4 oz.)
1 env. dry onion mushroom soup mix
2 chicken breasts split in half (can use 2 to 4 chicken leg/thigh pieces instead)

Heat oven to 350 degrees. Blend condensed soup, 1/2 envelope dry soup mix, and milk in gravy shaker/blender. Reserve 1/2 cup of mixture. Place noodles in bottom of large casserole dish. Pour liquid mixture on top. Add canned mushrooms with liquid. Stir to coat noodles. Place chicken pieces on noodle mixture. Pour reserved liquid mixture over chicken. Sprinkle chicken with remaining dry soup mix. Cover and bake 1 hour; uncover and bake 15 minutes longer. 4 servings.