TRACY LAWRENCE / COUTNRY STAR
1 can cream of chicken
1 can cream of mushroom soup
1 can tomato soup
1 can Rotel tomatoes (original)
1 whole chicken, or 3 c cooked turkey
1 pkg shredded cheddar cheese
1 pkg egg noodles
1/2 cup diced celery
1/2 cup diced onion
Directions: If using chicken, boil until cooked, drain and reserve the broth. Debone chicken, chop meat in small pieces and set aside.
Mix all three soups and Rotel tomatoes in a bowl.
Put diced celery and diced onion in rserved chicken broth. (If using turkey leftovers for this recipe, you'll need 3 c chicken broth for this step!) Cook for 5 minutes, then add egg noodles.
Cook for just a few minutes, according to package directions. Drain the noodles, onion and celery and place in a large casserole dish.
Pour soup mixture over the noodles and mix. Cover with foil.
Heat oven to 350 degrees and cook for 45 minutes.
Remove foil and cover the entire dish with shredded cheese.
Put casserole back in the oven. Cook for few more minutes to melt the cheese.