Chicken A La King Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This versatile recipe was given to me by my sister-in-law when I was a new bride 37 years ago. It has been enjoyed by our family and guests and at potluck suppers more times than I can count. Folks love the chicken and noodles in a delectable cheese sauce.Eleanor McElroy, Kernersville, North Carolina Ingredients:
8 ounces uncooked wide egg noodles |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2/3 cup evaporated milk |
1/2 teaspoon salt |
6 ounces cubed process cheese (velveeta) |
2 cups diced cooked chicken |
1 cup diced celery |
1/4 cup diced green pepper |
1/4 cup diced pimientos |
3/4 cup dry bread crumbs |
3 tablespoons butter, melted |
1/4 cup slivered almonds |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup, milk and salt. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add chicken, celery, green pepper and pimientos.
2. Drain noodles; add to chicken mixture and mix well. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 400° for 20 minutes. Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden. Yield: 8 servings.
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