1 frying chicken
1 qt. dry noodles
1 med. onion
3/4 c. celery, diced
1 can cream of mushroom soup
Velveeta cheese
Corn Flake crumbs

Boil chicken in water to cover; season to taste. Remove meat and dice, set aside. Return broth to a boil and add noodles, celery and onion; cook until tender. Drain if there is excess liquid. (Should not be juicy.) Stir in 4 cups diced chicken and 1 can soup. Spread 1/2 mixture in 9 x 13 inch baking dish; cover with slices of cheese. Add remaining noodle mixture. Top with crumbs. Bake at 350 degrees for 30 to 45 minutes. Serves 12. Freezes well.