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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Personal version of Paula Deen's Chicken Casserole Ingredients:
2 cups cooked egg noodles |
2 (10 3/4 ounce) cream of mushroom soup |
1/2 cup chicken broth (i use 1 cp) |
1/4 cup sherry wine |
4 cups chopped cooked chicken (1 rotisserie chicken all meat removed) |
3 cups grated sharp cheddar cheese (divide 2cp + 1cp) |
1 (2 1/4 ounce) sliced almonds, package (toasted preferably) |
1/4 cup pimiento (chopped, drained) |
1 (4 ounce) sliced mushrooms (can, drained) |
salt & pepper |
Directions:
1. Preheat oven to 350°.
2. In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cps of cheese, almonds, pimentos, mushrooms, and salt and pepper to taste, and toss gently and combine.
3. Transfer the mixture to a greased 13x9x2-inch pan casserole dish and top with remaining cheese.
4. Bake at 350° for 30 minute.
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