1 chicken
4 oz. dry noodles
1 c. sharp Cheddar cheese
1 can cream of chicken soup
1/2 c. mayonnaise
1 tsp. mustard
1 tbsp. picante sauce or salsa
Approx. 2 c. partially cooked vegetable of your choice: asparagus or broccoli or cauliflower
1/2 c. slivered almonds
1 sm. can mushrooms

Boil chicken until tender - remove from bones and chop. Add noodles to broth and cook. Grate cheese and set aside.

Mix together and heat soup, mayonnaise, mustard and picante or salsa.

Cover bottom of a 3 quart casserole with 1/2 the chicken and 1/2 the noodles. Layer with 1/2 the vegetable, all the almonds, all the mushrooms, then the rest of the chicken, noodles and vegetable. Pour soup mixture over all. (At this point I stir just a little to let the sauce go down.) Sprinkle with the grated cheese. Cover and bake at 350 degree oven for 45 minutes.