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Scalloped chicken and noodles
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| Artist: |
_ |
| Categories: |
Casseroles, Chicken, Entrees, Noodles, Pastas & Noodles, Poultry |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Super wide egg noodles | | 10 1/4
| oz | Can of cream of chicken soup | | 3/4
| cup | Milk | | 2
| cup | Cooked chicken, chopped | | 10
| oz | Frozen mixed vegetables* | | 1/2
| cup | Chopped onion | | 1/4
| cup | Chopped pimento | | 1
| tsp | Salt | | 1/2
| tsp | Pepper | | | Pinch marjoram | | | Pinch thyme | | 1/8
| tsp | Garlic powder | | 1/2
| cup | Dry breadcrumbs |
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Procedures:
| 1 | *thawed and drained cook noodles in boiling, salted water until tender yet firm, 3-4 minutes. | | 2 | Drain. | | 3 | Blend together soup and milk in saucepan; heat thoroughly. | | 4 | Combine chicken, mixed veggies>>onion, pimento, salt, pepper and spices in a large mixing bowl. | | 5 | Stir in noodles and soup mixture. | | 6 | Turn into 2 quart casserole. | | 7 | Sprinkle breadcrumbs evenly over mixture. | | 8 | Bake in preheated 425 degrees oven 20-25 minutes, or until breadcrumbs are lightly browned. | | 9 | Serves 4-6 : i hope this is the kind of casserole your looking for. | | 10 | Lisa |
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