6 oz. thin egg noodles
1/4 c. butter
1/2 c. flour
2 3/4 c. chicken broth
1 c. light cream
1 tsp. salt
Dash pepper
1 (6 oz.) can mushrooms
1/4 c. chopped green pepper
Whole chicken, cooked and picked off bone
1 c. Mozzarella cheese

Cook noodles; drain. Melt butter, blend in flour, stir broth in flour mixture until thickened and bubbles. Add light cream.

Mix in salt, pepper, noodles, mushrooms, green peppers, and cooked chicken. Put in casserole dish, sprinkle top with cheese.

Bake at 350 degrees for 30-45 minutes.