Amish chicken Pot Pie

6  cups		Pennslyvania Dutch Bot Boi Noodles
2  cans		Brookdale 98% fat free White Chunk Chicken Breast
2-1/4  cups		Campbell's Condensed Soups Cream of Chicken Soup-Canned
2-1/4  cups		Water
2  cups		Peas and Carrots-Cooked f/Frozen
4		Large Eggs
1  Tbsp.		Enriched Flour
1  Tbsp.		L.B. Jamisons chicken flavored soup base
1/2  cup		Chopped White Onion
1/2  cup		Diced Celery
8  oz.		Shredded Sharp Cheddar Cheese

Tip: For nutritional information on all the ingredients in Amish chicken Pot Pie just click on each ingredient name. Then adjust the serving size for any Amish chicken Pot Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Saute onions and celery with non stick cooking spray.
Add flour and soup base, mix well
stir in 1 can Cream of Chicken Soup and one can of water
heat and stir until thick and bubbly
remove from heat
add peas and carrots and 2 cans of chicken breast

in a large bowl beat eggs
Add shredded cheese
Add cooked noodles and mix well

In a 2 quart casserole dish layer the bottom with noodle and egg mixture, pressing up the sides of the dish (makes a crust)
Spoon in chicken mixture
cover top with remaining noodle mixture

Bake at 350 degrees F for 40 minutes.