Chicken Noodle Casserole

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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.

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