2 large chicken breasts, boiled and deboned
1 (12 oz.) pkg. Dutch egg noodles
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 bell pepper thinly diced
1/2 (2 lb.) block Velveeta cheese, cut into cubes
1 (4 oz.) can sliced mushrooms (optional)
1/2 tsp. garlic salt
salt and pepper, to taste
1 cup crunched-up cornflakes (optional if you like to bake it for a crunchy top texture)

Cook chicken, debone, set aside. Cook Dutch egg noodles in the chicken broth that you cooked the chicken in, you may have to add extra water to the broth.

Meanwhile, sauté bell pepper in a little butter until tender. Save the butter sauce.

When the egg noodles are tender drain all but about 1/4 of the broth in the pot as this will help it be creamy.

In the large pot that you boiled chicken and egg noodles in combine all ingredients, mix well.

Tip: Just pour butter and bell pepper directly from sauté pan into the mixture, the butter makes it even better!

If you don't like cornflakes then leave ingredients in pot and slowly cook over medium heat while stirring, just until cheese is melted, serve and enjoy!

If you prefer cornflakes, heat oven to 425°F, transfer mixture to a large baking dish, and crumble cornflakes over mixture.

Bake until cheese is melted and cornflakes are good and crunchy.

Makes 8 servings.

Submitted by: Cathy