CHICKEN AND NOODLE CASSEROLE

CHICKEN AND NOODLE CASSEROLE image

Yield 8 people

Number Of Ingredients 11

1 pkg (8 oz) egg noodles
1 can low-fat cream of mushroom soup
1/3 cup mayonnaise
2 T lemon juice
mushrooms
celery
yellow onion, diced
4 large chicken breasts (or leftover roast chicken)
1 can young peas, drained, or frozen peas
1 pkg StoveTop stuffing
butter

Steps:

Boil chicken until done, or use leftover, cooked chicken. Cut chicken into bite size pieces. Cook egg noodles according to package directions. Saute celery and onions in butter til golden, add mushrooms and cook until soft. Mix mayonnaise and soup together in a large bowl. Add lemon juice and sauteed onion, celery and mushrooms. Add peas and diced chicken, mixing gently. Stir in cooked, drained noodles. Pour mixture into a 9x13 pan, spread evenly. Combine stuffing with 1 c hot water and 1T butter. Mix until soft. Put stuffing on top of chicken mixture, spreading evenly to the edges of the dish. Bake at 350 for 30-45 min.