2 large chicken breasts (boneless, skinless)
1 (12 oz.) pkg. Dutch egg noodles
1 (23 oz.) can cream of mushroom soup (family size)
1/2 yellow pepper diced
1/2 red pepper diced
1/2 medium Vidalia onion, diced
1 medium zucchini, diced
2 tsp. minced garlic
4 tbsp. (1/2 stick) butter
salt and pepper, to taste

TOPPING:

1 cup shredded Mozzarella cheese
1 cup crushed potato chips

Boil noodles in salt water, until tender. Drain and put in large bowl.

Brown chicken breasts, cut into cubes, add to bowl with noodles. Add all diced vegetables and garlic. Put soup in, add butter and season to taste, mix well. Pour into 9x13-inch baking dish, top with cheese, then chips.

Bake at 350°F for 45 minutes.

Submitted by: Kay Bader