Chicken Casserole 4

4-1/2 pound hen or 2 fryers

2 stalks celery

1 large onion

Salt and pepper to taste

12 ounces noodles

2-1/2 ounces dried beef (optional)

1 ounce can mushrooms

One 6-ounce can sliced chestnuts, drained

2 cans mushroom soup

1 pound Velvetta cheese

Preheat oven to 350F. Boil chicken with celery and onion, salt and pepper. When done remove chicken from broth and remove skin and bones. Cut in small pieces. Discard celery and onion. Save broth for cooking noodles. Cut dried beef, mushrooms and water chestnuts. Mix chicken, beef, mushrooms, and water chestnuts together. Cook noodles in broth. Drain, but do not rinse. Save broth so you can add noodles to chicken mixture if it's too thick. Add noodles to chicken mixture and place in two large casserole dishes. When filling casserole alternate layers of cheese and chicken mixture. Bake 1 hour. Freezes well after cooled. Serve hot.

Serves 24.

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Cajun Country -- New Iberia, Louisiana