1 lg. chicken, stewed
Broth from chicken
8 oz. egg noodles
1 pkg. dry cheese sauce
1 can water chestnuts, sliced
1 lg. onion, diced
2 tbsp. oil
1 lg. bell pepper, diced
16 oz. pkg. frozen stir fry vegetables
2 cans cream of celery soup
Salt & pepper to taste
3 cloves garlic (optional), minced

After stewing chicken remove from bones and dice. Strain broth. Add water to make 6 cups. Bring to boil and add noodles. Cook until tender. Add soup, water chestnuts, salt, pepper and cheese sauce; mix well.

In fry pan saute onion and bell pepper with oil until tender. Add to noodles and chicken. Add 2 more tablespoons oil to pan along with minced garlic. Then add frozen vegetables, cook until tender crisp. Add to other mixture. Heat in oven until warm or microwave.