Chicken Casserole

I love this stuff. I go the idea from the tuna casserole my mom used to make.

Ingredients

1 bag of noodles
1 chicken
2 cans of cream of mushroom, potato, or celery soup (I use 1 cn mush, 1 cn cel)
1 box of mushrooms (or two large cans of them)
2 carrots
2 onions
3 stalks celery


STEP 1 --
Boil the chicken.  (It might be 30-60 minutes depending on size.)
Let the chicken cool and pull the chicken apart (tossing the bones out)
(You can do this the day before, or the same day).  Save 1-2 cups of the
water.

STEP 2 --
Boil your noodles and drain off the excess water.
Cool the noodles in water to keep them from sticking together.

STEP 3 --
Cut up the carrots, onions, and celery how you like them.
(You can include a bell pepper if you really like them)
Put some oil in a pan and saute these vegetables together.

STEP 4 --
In a large bowl, mix the noodles, the vegetables, the mushrooms, the deboned
chicken, the soup, pepper, salt, and oregano (if you like it), and 1-2 cups
of the chicken broth.

STEP 5 --
Put the mixture into a greased casserole dish and slide it into an oven
preheated 350 degrees for 40 minutes.

STEP 6 --
Serve hot.

I would serve it with
	bread (rolls)
	salad (or spinach)
	mashed potatoes
	peas or corn


You can modify this recipe by substituting 2-3 cans of tunafish for the chicken.
If you do that, you can (if you like) mix some grated cheese in with it and put
some on top.  (You might do that with the chicken, too, but I've never tried it.)

You might try mixing some peas and or corn into the casserole.  Never tried it, but
I'm thinking I may some time.

WARNING: I love this stuff and my father-in-law likes it.  But neither my kids nor
my wife likes it.  Go figure.