Tuesday, January 1, 2008

Chicken and Noodles Casserole

4 chicken breasts
4 onions, peeled, quartered and stuck with cloves
8 ounces mullers egg noodles
2 (12 ounce) cans cream of mushroom soup
1 (6 ounce) can b&b sliced button mushrooms
2 cups corn flakes, crushed

Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
Cook egg noodles according to package instructions and drain.
Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
Bake at 350 for 30 minutes.
Add chicken or vegetable bouillon, if needed, to moisten.
Let sit 15 minutes.

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