2 chickens, cut and shredded (I use boneless chicken breasts)
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell peppers
2 T. Butter
1 (10 oz) pkg. noodles or fettuccine, cooked & drained
1 tsp. garlic salt
1 can (4oz) mushroom pieces, drain
1 can cream mushroom soup
1 can cream chicken soup
1 cup sour cream
1 small jar pimento, chopped
1 (8oz) can sliced water chestnuts
2 cups shredded cheese (I use more as we like cheesy things)

Cook chicken and shred. Sauté veggies, in butter. Cook noodles and drain. Mix all together in casserole, reserving a little cheese for topping, if desired. Bake at 350° for 30 minutes or until hot through and cheese is melted. Top with more cheese and continue to cook for a few minutes, until cheese is melted.
Pam's Note: This freezes well also, if you have any left, which I never do. I serve this with salad, rolls and ice tea. Enjoy

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