1/4 c. chopped green pepper
3 tbsp. chopped onion
3 tbsp. butter, melted
1 can (10 1/2 oz.) cream of chicken soup
1 c. dairy sour cream
1 jar (4 1/2 oz.) whole mushrooms, drained
2 c. diced cooked chicken
3 c. cooked egg noodles

Saute green pepper and onion in melted butter until onion is lightly browned. Remove from heat; stir in soup and sour cream. Combine mixture with remaining ingredients. Place in greased 2 quart casserole. Bake in preheated 350 degree oven for about 30 minutes. Yields 6 servings.