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Chicken and Egg Noodle Casserole

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Recipe from Merlene Ackelson of Indianola, IA

5 to 6 chicken breasts (skinless and boneless)

1 pkg of extra wide egg noodles

1 family size can of Campbell’s cream of chicken soup

2 cups of finely shredded cheese

2 cups of crushed Corn Flakes

 

First, boil the noodles according to their package instructions. Next, par boil your chicken breasts for 5 to 10 minutes. Then place 1 can of family sized Campbell’s cream of chicken soup and 2 cups of finely shredded cheese in a bowl and mix together well. Then when the noodles are done, combine the noodles with the sauce from the bowl. Now mix the sauce and noodles together well. Next take your mixture and place it in a 9 x 13 greased baking pan. Now sprinkle the 2 cups of crushed corn flakes over the noodles and sauce mixture in the pan. Then place 5 to 6 chicken breasts on top of the noodle mixture and sprinkle the left over crushed corn flakes on top. Place in a 375-degree oven and bake for 30 to 40 minutes. Serve and enjoy!

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