Chicken Tetrazzini - cooking recipe

Ingredients

2 to 3 lb. chicken breasts (skinless and boneless), cooked and diced into small pieces
2 small pkg. Kluski egg noodles
1 can sliced water chestnuts
1 small can sliced, ripe olives (optional)
1 small can mushroom stems and pieces
1 small, chopped onion
1 clove garlic, minced
1 lb. grated Cheddar cheese
1 can cream of mushroom soup
2 c. chicken broth or more, as needed

Preparation

Prepare noodles according to directions on package for al dente.
Meanwhile, in small skillet, cook the onion and garlic in 1/2 cup water until onion is tender (the onion will look almost clear).
Remove from heat.
Drain the noodles; add mushroom soup, chicken broth and grated cheese, reserving 1 cup of cheese to sprinkle on top of the casserole.
Add all remaining ingredients: diced chicken, drained water chestnuts, drained olives, drained mushrooms and the onion and garlic mixture to the noodle mixture, stirring gently.