CHICKEN NOODLE CASSEROLE

8 OUNCES EGG NOODLES

1/2 MEDIUM SWEET RED PEPPER, CHOPPED

1/2 MEDIUM GREEN BELL PEPPER, CHOPPED

1 CELERY RIB, CHOPPED

2 GARLIC CLOVES, DICED

1/4 C. BUTTER

ANOTHER 1/4 C. BUTTER

3 T. FLOUR

1 1/2 C. CHICKEN STOCK

1 1/2 C. 1/2 & 1/2

1 8 OU CREAM CHEESE

1 DELI CHICKEN IN SMALL BITES

1 CAN DRAINED GREEN CHILES

SALT/PEPPER/CREOLE SEAONINGS

SEASONED BREAD CRUMBS

COOK NOODLES UNTIL AL DENTE AND DRAIN

COOK VEGGIES IN 1/4 C. BUTTER UNTIL CRISP/TENDER

REMOVE VEGGIES WITH SLOTTED SPOON

MELT THE OTHER BUTTER AND STIR IN THE FLOUR UNTIL IT IS DISSOLVED

SLOWLY ADD THE CHICKEN BROTH

COOK UNTIL IT THICKENS SLIGHTLY (3-5 MINUTES)

SLOWLY ADD THE 1/2 & 1/2

ADD THE CHEESE AND HEAT UNTIL IT MELTS

STIR EVERYTHING TOGETHER AND ADD THE SEASONINGS---ADD SEASONING TO YOUR TASTE--THAT MEANS ACTUALLY TASTE IT

POUR INTO 13 X 9 DISH WHICH YOU HAVE PAMMED

TOP WITH BREAD CRUMBS

COOK IN 350 DEGREE OVEN-COVERED FOR 15 MINUTES

REMOVE COVER AND HEAT UNTIL BUBBLY ANOTHER 15-20 MINUTES