1 lb. cooked boneless chicken breasts
2 cans Cream of Chicken soup
1 pkg wide egg noodles
milk as per directions on soup can
1 lb mozzarella cheese, grated.

Cook chicken breasts in a chicken fryer with water and boullion cubes, if desired, until chicken is tender enough to shred with a fork.

Meanwhile, start your soup, adding salt, pepper, red pepper, bacon bits, or whatever you choose. Combine cooked, shredded, chicken into soup base over medium heat. Boil water for noodles per package instructions.

Preheat oven to 350°F.

When noodles are done, drain. Spread soup mixture in the bottom of a glass casserole dish, just enough to coat the bottom. Add noodles, cheese, and soup mixture. Mix well until blended.

Cover and cook for 30 minutes or until hot and bubbly. This is a substitute for Tuna Noodle Casserole and you can add any vegetables or spices that you like. Easy to make and always a crowd pleaser.

Submitted by: w. hughes