Chicken Noodle Casserole 4 Bone-in, skin-on Chicken Breasts Salt and Pepper to taste 1/2 stick (4 tablespoons) Butter 2 cups chopped Celery 2 cups chopped Bell Pepper 2 cups chopped Onion 1 to 2 tablespoons chopped pickled Jalapenos (optional) (3) 12-ounce packages Large Egg Noodles (I use No-Yolks) (2 to 3) 10.5-ounce cans Cream of Mushroom Soup 4-ounce jar chopped Pimentos with the juice 1 14.5-ounce can Chicken Broth Zest of a Lemon plus the Juice 1-pound Velveeta cut into chunks for easier melting Shredded Cheddar for topping Place chicken into a pot and just cover with water plus 1 Teaspoon Salt. Bring to a boil and turn down on medium and let cook for 45 minutes until chicken is tender and renders a nice broth. Strain broth and return to the pot. Debone the chicken and chop or shred and place to the side. In a skillet sauté the celery, bell pepper, onion, jalapenos, and a dash of salt and pepper in butter until softened approximately 5 minutes. Then add the jar of Pimentos, mushroom soup, can of chicken broth, Lemon zest and juice. Stir together well and set aside. Bring the strained broth to a boil and cook the packages of noodles in it until al dente. Be sure not to overcook your pasta so it won't fall apart in the casserole. Pour the cooked pasta into the soup mixture plus the chicken stir together well. Stir in the Velveeta and let sit for a few to melt and stir together well. Pour into a baking casserole dish and top with shredded cheddar. Bake at 350 Degrees F until the cheese melts and it is bubbly. Serve with garlic bread or bread sticks and a salad.