CHICKEN CASSEROLE

from Tracy Lawrence and his mom JoAnn

Prepared by Tracy and his wife, Becca

Ingredients:	1 frying chicken (2½ to 3 lbs) Large package of wide egg noodles 2 Tablespoons butter 1 cup chopped celery 1 small onion, chopped 1 clove garlic, minced or finely chopped 1 can cream of mushroom soup 1 can celery soup 1 can tomato soup 1 can cream of cheddar soup 1 can Rotel tomatoes (the Lawrence family uses the spicy variety) Cheese singles Pickled jalapeno peppers (optional)

Directions:	Preheat oven to 350 degrees. 1. Remove skin from chicken. Place in a large pot with enough water to completely cover chicken. Cook on stove top until tender. 2. Remove chicken from broth, cool and tear meat into bite-sized pieces. Set aside. 3. Add noodles to broth, cook until tender. Drain broth and set noodles aside in a large bowl. 4. Melt butter in a skillet. Add celery and onion, cooking until soft. Just as celery and onion are getting soft, stir in garlic and cook for one more minute. Add mixture to the noodles. 5. To the noodles, add all four canned soups, Rotel tomatoes, and chicken. Mix well, and then pour into a large casserole dish. 6. Place cheese slices on top. Add jalapenos, if using. Cook in oven until cheese melts. NOTE: Tracy’s wife Becca prepares this dish frequently. She says the great thing about this recipe is that you can substitute almost any soup you have on hand, and you may add or subtract various ingredients depending on your individual taste. Tracy says the leftovers are great the next day for breakfast!

Ingredients:

1 frying chicken (2½ to 3 lbs)
Large package of wide egg noodles
2 Tablespoons butter
1 cup chopped celery
1 small onion, chopped
1 clove garlic, minced or finely chopped
1 can cream of mushroom soup
1 can celery soup
1 can tomato soup
1 can cream of cheddar soup
1 can Rotel tomatoes (the Lawrence family uses the spicy variety)
Cheese singles
Pickled jalapeno peppers (optional)

Directions:

Preheat oven to 350 degrees.

1. Remove skin from chicken. Place in a large pot with enough water to completely cover chicken. Cook on stove top until tender.

2. Remove chicken from broth, cool and tear meat into bite-sized pieces. Set aside.

3. Add noodles to broth, cook until tender. Drain broth and set noodles aside in a large bowl.

4. Melt butter in a skillet. Add celery and onion, cooking until soft. Just as celery and onion are getting soft, stir in garlic and cook for one more minute. Add mixture to the noodles.

5. To the noodles, add all four canned soups, Rotel tomatoes, and chicken. Mix well, and then pour into a large casserole dish.

6. Place cheese slices on top. Add jalapenos, if using. Cook in oven until cheese melts.

NOTE: Tracy’s wife Becca prepares this dish frequently. She says the great thing about this recipe is that you can substitute almost any soup you have on hand, and you may add or subtract various ingredients depending on your individual taste. Tracy says the leftovers are great the next day for breakfast!