2 to 3 lbs. stewing chicken, cooked, deboned & cubed
3/4 c. celery, diced
1 sm. onion, diced
1 pkg. wide egg noodles, cooked & drained

WHITE SAUCE:

1/2 c. butter
1 c. milk
1 can cream of mushroom soup
Seasoning salt to taste
Any white cheese, grated

Make the white sauce by slowly adding the milk to the soup; add butter and stir over medium heat until melted and slightly thickened. Add chicken, celery, onion and noodles to the sauce and mix well. Pour into a 13 x 9 inch baking pan and top with your choice of grated cheese. Bake at 325 degrees until cheese melts.