Categories: Casserole, Chicken, Main Dish

Ingredients

• 3 -4 chicken breast halves
• 1 (10 ounce) packages green noodles
• 1 cup chopped green pepper
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup melted butter or 1/2 cup margarine, divided
• 1 (8 ounce) packages Velveeta cheese, shredded
• 1 (10 1/2 ounce) cans cream of mushroom soup
• 1 (4 1/2 ounce) jars sliced mushrooms, drained
• 1 cup crushed cheese nips

Directions

1. Cook chicken in salted water for 25-30 minutes or until tender; Remove chicken and reserve stock.

2. Cut chicken meat into bite-size pieces; set aside.

3. Cook noodles in stock until tender; drain and set aside.

4. Saute green pepper, onion, and celery in 1/4 cup butter until tender.

5. Add cheese; cook, stirring constantly, until cheese melts.

6. Stir in soup and mushrooms; cook until bubbly.

7. Add chicken and noodles; mix well.

8. Spoon into a greased 13 × 9 × 2 inch baking dish.

9. Combine remaining 1/4 cup butter and cracker crumbs.

10. Sprinkle over the chicken mixture.

11. Bake at 325 degrees for 40-45 minutes.

Email to a friend | Print this recipe | Back