Chicken Casserole
     submitted by Sandi Stone

1 large chicken (3-4 lbs.)
16 oz. pkg. of egg noodles
1 can Cream of Celery soup
1 can Cream of Chicken soup
8 oz. sour cream
5-6 slices of bread
1/2 C. margarine, melted

Place chicken in pot (no giblets) and just cover with water. Cook on medium heat until cooked through. Remove from broth, set aside to cool. Bring broth to a boil and cook noodles until tender. Ladle out most of the broth (can be frozen for future uses). Remove chicken from bones and tear up into bite size pieces. Add to noodles along with soups and sour cream. Mix to a creamy consistency (may need to add back some of the broth). Salt and pepper to taste. Put into large casserole dish. Cube up bread slices and pour melted butter over the top. Mix well so bread is well coated. Place on top of casserole. Bake at 350o until brown, about 45 minutes.

This freezes well (just leave off the bread topping until ready to bake) and kids love it.