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Chicken Noodle Casserole

Chef.at.Home's picture
Ingredients
  Noodles 8 Ounce, frozen (1 Package)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Condensed cheddar cheese soup 11 Ounce (1 Can)
  Milk 1 Cup (16 tbs)
  Chopped cooked chicken 1 1⁄2 Cup (24 tbs)
  Canned mushroom stems and pieces 4 Ounce, drained (1 Can)
  Chopped pimento 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Cook frozen noodles in 6 cups rapidly boiling water; stir till separated.
Cook till tender, 15 to 20 minutes.
Drain noodles and set aside.
In saucepan cook green pepper and onion in butter till tender.
Blend in flour and thyme.
Stir in soup and milk.
Cook and stir till thickened and bubbly.
Fold in chigken, mushrooms, pimiento, and noodles.
Turn into 11/2-quart casserole.
Sprinkle with cheese.
Bake, uncovered, at 350° till heated through, 30 to 35 minutes.
Garnish with parsley sprigs, if desired

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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