1 bag (28 oz) frozen Chicken Breast Chunk Fritters (they come fully cooked)
16 oz. wide egg noodles
3 cans cream of chicken soup
2 cans water
Cook the noodles according the instructions on the package, then drain the noodles.
Thaw the chicken chunks and cut them into smaller pieces.
Mix together the 3 cans of soup and the 2 cans of water.
Stir in the cooked egg noodles. Then, mix in the chicken.
Bake at 350*F, covered, for 30 minutes.