2 1/2 lb. chicken, cooked, boned, cut up
1 (8 oz.) box wide noodles, cooked
1 can mushroom soup
1 1/2 c. chicken stock or broth
1/2 lb. grated sharp cheese

Grease large shallow casserole dish. Place layer of chicken, then noodles. Mix soup and chicken stock together; pour over noodles, top with cheese. Cook until bubbly, about 30 minutes at 350 degrees. May be frozen.