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Chicken with Noodles - Thailand 1 Dollar Meals
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–+ servings

Chicken with Noodles

Adapted from a recipe in the Casserole Cook Book, page 21.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

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.