"Cooking with Sarah" will run weekly. The column features recipes from readers.

This week's recipe was submitted by Gwen Albers. Gwen is the managing editor at the Bonners Ferry Herald.

This is a recipe Gwen found in a newspaper when she lived in Pennsylvania.

"It was called Chicken Casserole, but when people ate it, they ate so much that it gave them a belly ache," said Gwen. "Therefore, I renamed the dish Chicken Belly Ache."

Ingredients

2 1/2 pounds chicken

2, 10-ounce cans cream of mushroom soup

8 ounces egg noodles, uncooked

8 ounces Swiss cheese, grated

1 teaspoon garlic powder

1 teaspoon parsley

2 cups snack crackers, crushed

1/4 cup butter, melted

Boil chicken until cooked; chop into bite-size pieces. In a separate pan, boil noodles until done. In large bowl, mix chicken, 10 ounces chicken broth, cooked noodles, mushroom soup, garlic powder, parsley and Swiss cheese.

Let stand for 30 minutes before pouring into greased 13- by 9-inch baking dish. Top with cracker and butter mixture. Bake uncovered for 45 minutes at 350 degrees.

This dish goes well with creamed corn and a tossed salad.

If you have a recipe, contact Sarah at 267-5521 or send an e-mail to sthomas@cdapress.com.

Helen Titland called with an addition to her recipe for Rice Pudding that was featured in the Dec. 20 issue. She said sugar needs to be added for taste.

Until next week, happy cooking!