Michael Fryd, Miami Beach, Florida

I learned this recipe in college. It's simple. It makes a lot. Best with leftover chicken, or microwave-defrosted frozen chicken breast.

Ingredients

2	cans cream of mushroom soup
1	can creamy chicken Soup
1	package diced boneless breast of chicken
1	diced onion
1	can (16oz) green peas
2	cups New York sharp cheddar cheese
1	can fried onion rings (Durkee)
1	cup sliced mushrooms
16	oz wide noodles
1	chicken bullion cube
	garlic, pepper, marjoram, thyme, sage to taste

Add bullion cube to boiling water and cook noodles in boiling water as per package directions.

If using raw chicken (as opposed to leftovers) microwave until half done.

Mix ingredients (except for onion rings and 1/4 cup cheese) in a large casserole. Sprinkle the rest of the cheese on top. Cook covered 20 minutes at 350 degrees.

Remove cover, add onion rings, cook additional 20 minutes, 'till it bubbles.

Makes 4 quarts