4 cooked chicken breasts
1 (16-oz.) pkg. egg noodles
2 carrots, chopped or sliced
3 stalks celery, sliced
2 cans Cream of Chicken soup
1/4 cup onion, chopped
salt and pepper, to taste

Cook chicken by boiling until tender. Dice the chicken and set aside.

Cook noodles according to package directions.

Boil carrots and celery until tender. Add the vegetables, chicken and cream soup to the cooked noodles. Salt and pepper to taste.

Simmer for about 15 minutes.

Submitted by: Gereta Semanek