place chicken in crock pot and cover with stock and cook on low approx. 8 hrs. remove from stock and chop.
saute carrots, and celery kosher salt and cracked black pepper saute till tender crisp. add onion and peppers add a little mone s&p and essence. finally add chopped mushrooms and amish butter saute about 1 min. and remove from heat.
boil salted water and add egg noodles, boil till al dente. drain and mix with 1 can of cream of chicken. mix other can of soup with vegtable mixture. add both together and mix well. top with cheddar and parmesean cheese.
bake at 350 till cheese is golden.
Originally Submitted
12/11/2007
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