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–+ servings

Cheese Noodle Ring with Chicken

Adapted from a recipe in the Casserole Cook Book, page 141.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

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).