3 or 4 chicken breasts, season with salt and pepper
1 small onion, chopped
1 stalk celery, chopped
2 c. cooked medium egg noodles
1 (4 oz.) can mushrooms
1 can water chestnuts (sliced)
1 can cream of chicken soup
1 can Cheddar cheese soup
1 (6 oz.) can evaporated milk
2 c. grated Cheddar cheese

Simmer chicken in small amount of water with onion and celery in covered pan until tender (about 1 hour). Discard chicken skin and bones and cut chicken in small chunks. (Can save water from simmering chicken to use as soup broth.) Stir together chicken, mushrooms, water chestnuts and noodles and arrange in buttered casserole dish. Mix together soups, milk and cheese well. (Do not dilute.) Pour this over casserole. Bake 60 minutes at 350 degrees.

Serves 4 to 6 people.