Chicken Casserole

Contributor:  Deborah Wambeke
CC Original

1 chicken
1 sliced carrot
1 sliced onion
1 sliced stalk of celery, including leaves

Cook chicken until tender in salt water with onion, carrot and celery.  Let simmer until tender.  Take the meat off bones and cut chicken in small pieces

Sauce:

2 cans cream of mushroom soup
1 can cream of chicken soup
milk to thin
savory salt
celery salt
1 large can Chinese noodles

Place noodles, chicken and sauce alternately in casserole dish and let stand several hours or overnight in refrigerator.  Noodles on top.  Heat thoroughly and serve.

Note:  Broth can be used for another meal.


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