Saturday, April 21, 2007


1 lb. cooked boneless chicken breasts
2 cans Cream of Chicken soup
1 pkg (12-16 ounces) wide egg noodles
2 garlic cloves, minced
1 tsp Italian seasoning
milk as per directions on soup can
salt and pepper to taste
1 lb mozzarella cheese, grated

Heat soup in dutch oven, adding salt, pepper, garlic, and Italian seasoning. Combine cooked, shredded, chicken into soup base over medium heat. Boil water for noodles per package instructions.

Preheat oven to 350°F.

When noodles are done, drain. Spread soup mixture in the bottom of a glass casserole dish, just enough to coat the bottom. Add noodles, cheese, and soup mixture. Mix well until blended.