8 ounces noodles, cooked
2 cups cooked chickens, cubed
2 cups chicken broth (canned is ok)
1 cup milk
1 can mushrooms
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup margarine
1/3 cup flour
1/3 cup grated parmesan cheese

Melt margarine, then add flour and stir until smooth.
Gradually add milk and broth, then seasonings and mushrooms.
Combine chicken, cooked noodles, and prepared sauce.
Place in an ungreased 9 x 13 inch baking pan and top with Parmesan cheese.
Bake at 350 degrees; for 35-45 minutes, or until heated thoroughly and top is browned slightly.

1/2 C. oleo
1 can cream of mushroom soup
1 can cream of chicken soup
4 chicken breasts, cooked and boned
2 C. chicken broth
1 pkg. stuffing mix (6 oz. Pkg.)

Melt oleo and combine with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken broth.

Place half of the mixture in 9x13-inch baking dish. Layer chicken.

Pour chicken soup that has been diluted with other cup of chicken broth over top.

Bake at 350 for 1 hour.

5 servings

NOTE: An 8-oz. Pkg. Pepperidge Farm corn bread or Herb Seasoning stuffing can be used as stuffing mix.

4 chicken breasts, boneless
1 pkg. egg noodles
1 can corn
2 cans green beans
1 family size can (26 oz.) cream of mushroom soup
16 oz. sour cream
Italian seasoning, to taste
1 can French fried onions

Sprinkle chicken breasts with Italian seasoning., bake at 375 for about 30 minutes.
While baking, cook noodles and drain.
Mix together sour cream, noodles, soup, corn and green beans (drain corn and
beans). When chicken is done, add to top of mixture in casserole dish.

Top with fried onions and cover. Bake for 15-20 minutes at 350.