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Chicken Viola
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ashly carrico

Serves/Makes: 8 or more

  • 1 bag egg noodles
  • 2 cans cream of celery soup
  • 1 bag frozen broccoli
  • 1 bag shredded mozzarella cheese
  • 1 bag bread crumbs
  • 1 can mushrooms (optional)
  • 4 or 5 boneless skinless chicken breasts
  • 1/4 cup (60 ml) butter
  • Boil 4 or 5 chicken breasts until done.
  • Cool in strainer.
  • Boil noodles until done.
  • Preheat oven to 350 degrees (175 C.).
  • Pour noodles in 13 x 9 inch pan.
  • Pick chicken apart into pieces.
  • Put chicken on top of noodles.
  • Combine broccoli, cheese, and soup; mix well.
  • Spread over chicken.
  • In sauce pan heat butter and pour bread crumbs and stir until moistened.
  • Spred bread crumbs over casserole.
  • Put in oven until heated through.
Came from generations in my family.

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