Chicken Noodle Casserole(Makes 10 Servings) - cooking recipe

Ingredients

1 (3 lb.) chicken
3 to 4 stalks celery, chopped
1 medium onion, chopped
6 to 8 peppercorns
1 lb. medium noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of tomato soup
8 oz. grated Longhorn cheese or medium sharp Cheddar
1 small can mushrooms (optional)

Preparation

Cook chicken, celery, onion and peppercorns in Dutch oven with only enough water to come to tips of wings for 1 to 1 1/2 hours. Remove chicken from pot; cool and remove meat from bones.
Cook noodles in chicken water in Dutch oven, stirring at first.
(There will not be much water, but don't add any, because noodles are to absorb all of broth.)
Add chicken and soups to noodles (and mushrooms if desired).
Transfer to 9 x 13-inch pan; grate cheese on top.
Bake at 350\u00b0 in oven until cheese melts and casserole is bubbly, about 25 minutes.
Casserole can be frozen before baking or divided.
Freeze half for another meal.
Can be cooked frozen for 65 minutes at 350\u00b0.