Monday, January 4, 2010

Chicken Noodle Casserole

If you like chicken, egg noodles, and casseroles. . .
you will love this recipe.
This is one of our families all-time Favorite casseroles.
It makes enough for our family of four to have leftovers the next night.
Serve with a fresh green salad and some bread and you have a yummy dinner. :-)


You need:

4 chicken breasts, cooked (boiled) & cubed
1/2 c. chopped onion
1/4 c. chopped green pepper
3 Tbsp. Butter
3 Tbsp. flour
1 1/4 c. milk
1 can cream of chicken soup
1 sm. jar of pimentos
2 cans (8 oz. total) sliced mushroom pieces (juice drained)
stuffing mix (NOT cubed, I prefer Peppridge Farm brand)
egg noodles (about 12 oz. dry)

1. Cook chicken first (boil) and allow to cool. Cut into pieces and set aside. Cook egg noodles according to directions on package.

2. In a saucepan, saute onion and green pepper in butter. Make a white sauce of 3 Tbsp. butter, flour and milk. Combine sauce with onion and green pepper mixture and bring to a boil. Add cream of chicken soup, pimentos, mushrooms and chicken. Combine this with the noodles.

3. Place in casserole pan and sprinkle with stuffing mix. Dot with butter. Bake (covered with tin foil) for 30 minutes at 350, until bubbly and lightly brown on top.


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