1 medium chicken, stewed until tender
1 can of cream of mushroom soup
1 stick of margarine
1 small package egg noodles cooked
8 oz. of Sour cream
4 cups of corn bread crumbs
After the chicken has cooled remove the meat from the bones and cut, chop, or tear into small
pieces. Mix the chicken, cooked egg noodles, mushroom soup, the sour cream, and one can of water
together in a large mixing bowl. Put a layer of breadcrumbs on the bottom of a baking dish and then
add the chicken mixture. Top with the remaining breadcrumbs. Melt the margarine and pour over the
breadcrumbs. Bake for 20 minutes at 350 degrees.
