1)Cook (3) whole chicken breasts (salt the water to taste-this is the broth you'll be using for the casserole)
2)Cook (1) 12 oz. bag egg noodles, salted
3)Debone chicken after cooked
(2) cans of Cream of Chicken Soup
Fill Chicken Soup Cans with chicken broth at least (4) times and add to casserole until slightly soupy
Parsley Flakes (for decoration)
Chopped Onion (or Onion Powder) to desired taste
Chopped Celery, optional
Salt & Pepper to taste
Dot the top with butter.
Cover the top with crushed Kellogg Corn Flakes for browning effect. (not necessary if preferred)
Bake covered 45 minutes @ 350, then uncover and bake for 20 minutes at 350.(if you want the top browned) - skip this step and don't add cornflakes if you don't want top browned
*For the heart healthy, you can cook the chicken ahead of time let the broth sit in the fridge and skim off the fat.
Goes great with corn, green beans, french bread, cranberry sauce...... ENJOY! : )