8 oz. wide egg noodles
1 chicken
1 can peas
1 can condensed cream of mushroom soup
1 c. chicken stock
1 c. cheddar, grated

Boil noodles in salt water; drain. Boil chicken; skin and debone. place noodles and chicken meat and peas into 8x8x4-inch casserole dish. Add soup and chicken stock. Mix everything together. Heat at 350 degrees for 45 minutes. Add grated cheddar a few minutes before done. Serve with tossed green salad and dinner rolls. Serves 6.