3 whole cooked chicken breasts
2 cans cream of chicken soup
1 c. mayonnaise
1 c. water chestnuts
Curry powder
Mushrooms
Butter
8 oz. noodles

Cut cooked chicken off bone after cooked in seasoned water. Mix chicken meat with soup and mayonnaise. Add drained sliced water chestnuts. Season with curry to taste. Add desired amount of mushrooms to chicken.

Cook noodles in ample amount of salted water until soft. Drain and toss with chicken mixture. Place in buttered 3 quart flat casserole and bake in 350 degree oven for 30 minutes or until bubbly. Serves 8-10.