Cheese Noodle Ring with Chicken
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. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Ring Mold (5 cup)
- Baking Pan
Ingredients
- 170 grams dry egg noodles, (6 oz)
- 1½ cups milk
- ¾ cup sharp Cheddar cheese, grated
- 3 eggs
- ½ teaspoon salt
- ½ teaspoon Worcestershire sauce
- 2 cans chicken a la king, (10½ oz / 298 g each), Shortcuts
Instructions
- Cook noodles in a pot of boiling salted water until just tender, drain well.
- Preheat your oven to 180° C (350° F), get out a 5 cup ring mold.
- Pour noodles into the mold and distribute them evenly.
- In a mixing bowl, add the eggs and lightly beat, then mix in the milk, cheese, salt, and Worcestershire sauce.
- Pour mixture over the noodles.
- Place the ring mold in a baking pan, add 1 inch of water to the pan.
- Bake for 45 minutes or until firm.
- Just before the noodles are done baking, heat the chicken a la king in a saucepan.
- Unmold the noodle ring onto a serving tray, place a bowl in the center (to fit), and pour hot chicken a la king in the bowl.
- Serve and enjoy.
Notes
I am going to go with Low cost per serving, provided you use one of the shortcuts to make the chicken a la king instead of canned, which may be costly.
Shortcuts: Chicken a la King I, Chicken a la King II (Slow Cooker).
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