Angie's Chicken Noodle Casserole

4 chicken breasts softened and shredded in chicken boullion

2 cans cream of chicken soup

1 pkg wide egg noodles

1 lb mozzarella cheese, grated

5 pieces of bacon

Cook soup, adding salt, pepper, red pepper, bacon shreds. Combine cooked shredded chicken into soup base over medium heat. Boil water for noodles.

When noodles are done, drain and set aside.

Layer in casserole dish: spread soup mixture on the bottom, then add noodles cheese, and more soup mixture. Top with remainder mozzarella cheese.

Cook for 30 minutes or till hot and bubbly on 350.