5-6 chicken breasts
2 bouillon cubes
Salt, pepper, onion, garlic & celery
1 can Cheddar cheese soup
1 can cream of celery soup
1 c. sour cream
1 pkg. frozen broccoli or 2-3 bunches fresh
1 pkg. lg. shell noodles, cooked
2 c. cheese (Cheddar, Jack, mozzarella)

Place chicken in a large pot. Add the bouillon cubes and the seasonings (feel free to add any of your favorites), cover with water and cook until tender. Remove chicken from broth and let cool. Reserve some of the broth for later.

In another pot, cook broccoli in the reserved chicken broth until slightly tender. Add the Cheddar cheese and cream of celery soups, the sour cream, 1 cup of the shredded cheese and the cooked noodles. Stir slowly over low heat until blended. Shred the cooled chicken and add to the broccoli mixture. Pour into a baking dish, top with the rest of the cheese and bake at 350 degrees until cheese just turns light brown.