Chicken Casserole

Yields: 6 servings

1 ½ lbs.                 Chicken boneless, cut into bite size pieces

8 oz.                     Cream of mushroom soup, condensed

3 tbls                    Olive oil

4                          Egg noodles, cooked

½ cup                   Celery, chopped

½ cup                   Onion, chopped

½ cup                   Red peppers, diced

⅓ cup                   Bread crumbs

  1. In fry pan heat olive oil and saute chicken.
  2. Place hot cooked noodles into casserole dish.
  3. Add soup to pan; stir and mix in well.
  4. Then add chicken and vegetables to pan and mix in well.
  5. Sprinkle bread crumbs over top of casserole in pan.
  6. Bake at 350°F for about 30 minutes or until browned on top and bubble.