Chicken Casserole

4 qt. potatoes, cooked
1 qt. chicken broth
1 qt. chicken pieces
1 qt. water
1 lb. noodles (or enough to thicken casserole)
1/2 pt. carrots
1/2 pt. celery (optional)
1 pt. peas
chicken soup base

Put broth, chicken pieces and water in large kettle and bring to boil, add noodles, salt, pepper and soup base. Peel skins off cooked potatoes and put them through Salad Master, then add to noodles and chicken. Add carrots, celery and peas. Simmer for 10 minutes to flavor potatoes.

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