Chicken Boudine (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
2 cups cooked egg noodles |
2 (10 3/4-ounce) cans cream of mushroom soup |
1/2 cup chicken broth |
1/4 cup dry sherry |
4 cups chopped cooked chicken |
3 cups grated sharp cheese, your choice, divided |
1 (2 1/4-ounce) package slivered almonds, toasted |
1/4 cup drained, chopped pimentos |
1 (4-ounce) can sliced mushrooms, drained |
salt and pepper |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.
3. Bake for 30 minutes, or until bubbly.
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