Our Favorite Chicken Casserole

Cook the chicken until tender; remove from stock and cool. Drain the stock to remove any bones or chicken pieces, saving the stock. Cook noodles in stock until tender.

Drain. While chicken in cooking, saute celery, onion and green pepper in margarine in microwave until tender. Cream the soups together and add to noodles. Bone the entire chicken and fold into noodle mixture. Stir in the cheese, mushrooms and sauteed vegetables.

Fold peas and juice in gently. If you have Dutch rusk, crumble on top or use fine cracker crumbs and dot with butter.

Bake at 325° for 1 hour until bubbly.

(If using 16 ounces of noodles, you may wish to add 1 more can of soup for moisture.)