Baked Chicken Noodle

• Mix all together:
• 2 cans cream of mushroom or celery soup
• 1 c. chicken broth or milk
• 1 c. mayonnaise
• 1 c. shredded cheese
• 4 c. chicken, cooked and cubed
• Add: 12 – 16 oz wide egg noodles (uncooked)

After combining well, pour into a greased casserole. Refrigerate for at least 3 hours. I often prepare it in the morning and then pull it out 30 minutes before cooking so it comes to room temperature. Bake at 350 degrees for 35 minutes. Sprinkle a large can of French Fried Onion Rings on top and bake for another 10 minutes. You can also used coarse chopped Ritz crackers instead of the onion rings. My crew prefers the onion rings, though.