2 lb. boneless chicken breast
8 oz. fresh mushrooms
1 or 2 large yellow peppers
garlic, crushed or minced
1 can cream of chicken soup
1 can cream of mushroom soup
1 (15 oz.) can tomatoes (I like Delmonte Chipotle)
8 oz. wide egg noodles (Dutch)

Dice the peppers and mushrooms, add to sauce pan. Add 1/2 cup water and stew them.

Cube chicken while vegetables are stewing, I prefer small 1/2-inch cubes.

Brown the chicken in a 5-quart pot but don't over do.

Add water to browned chicken to cover chicken, add garlic to your taste (I like a lot) and bring to a boil, reducing heat to 1/2 once boiling then continue at least 30 minutes for tender chicken, checking water content occasionally.

Add noodles and add water to 1/2-inch BELOW noodles and raise temperature to boil, mixing the noodles and chicken. Reduce heat to simmer after boiling and cook the noodles 11 minutes.

Add both cans of creamed soup, mix well, then add tomatoes and mix well. Now add the stewed vegetables and mix well.

Season to taste on each plate.

Serves 4 adults.

Submitted by: B5