Chicken with Noodles
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 3 cups dry medium egg noodles, (6 oz / 170 g)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- ⅔ cup evaporated milk
- ¼ teaspoon salt
- 1½ cups Cheddar cheese, shredded
- 2 cups cooked chicken, or turkey, diced
- 1 cup celery, sliced
- ¼ cup green bell pepper, diced
- ¼ cup pimento, diced
- 1 cup toasted slivered almonds, divided
- 1 cup soft breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Cook the noodles in a pot of salted boiling water, drain, place in a greased 2 quart casserole in an even layer.
- Preheat your oven to 200° C (400° F).
- In a medium sauce pan on medium heat, add the soup, milk, and salt. Mix together and stir constantly.
- Add the cheese, stirring until melted and mixed in.
- Add the chicken, celery, bell pepper, pimento, and ½ the almonds. Mix together and heat through.
- Pour into the casserole over the noodles.
- In a small bowl, mix together the breadcrumbs and butter, sprinkle over the casserole, then sprinkle on remaining almonds.
- Bake uncovered for 20 minutes.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
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