- 20 mins
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Ingredients
- 2 whole chickens, cooked and cubed
- 12 ounces noodles, cooked in chicken broth
- 13 ounces evaporated milk
- 16 to 20 ounces chicken broth
- 1/2 to 1 teaspoon salt
- 3 1/2 to 4 cups cubed Velveeta
- 1 can cream of chicken soup
- 1/2 cup diced celery
- 1/3 cup diced green pepper
- buttered bread crumbs
Preparation
Step 1
Cook green pepper and celery in broth with the noodles. Drain (retaining broth) and place in casserole.
Mix soup, milk, broth and salt. Heat, stirring, and add cheese. Stir until melted. Add remaining ingredients. Pour over noodles. Stir to mix. Top with buttered bread crumbs. Bake at 400 degrees for 20 minutes. Can be made ahead and refrigerated.