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Mexi-chicken Noodle Casserole

3 lbs boneless skinless chicken breasts

1 pkg egg noodles

2 cans cream soup (mushroom, chicken)

2 envelopes Taco seasoning

2 cups shredded cheese (we like colby/jack, or try a mexi mix)

In a large pot, boil chicken until juices run clear.  Remove from water and shred chicken by pulling apart with 2 forks.

In another pot, cook noodles. Drain.

Preheat oven to 350*F

Spray 9×13 pan with non-stick spray.

Mix all ingredients in baking dish.  Bake at 350*F for about 30-35 minutes.


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