Chicken Ravioli

Beth Scott

  • 1 fryer, cooked, boned and chopped
  • 1 medium onion, chopped
  • 1/2 bell pepper, chopped
  • 2 Tbsp oleo
  • 1 can cream of mushroom soup
  • 1 small can chopped mushrooms (optional)
  • 1 (8 oz) package egg noodles, cooked in chicken broth
  • Salt and pepper to taste
  • Grated cheese

In oleo, saute onion and bell pepper until tender. Combine chicken, soups, cooked onions and peppers, mushrooms and cooked noodles. Mix well and add salt and pepper to taste. Bake in casserole dish 30 minutes, topped with grated cheese.

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