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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Cayenne pepper gives a little zip to this creamy chicken bake. It's one of my most-requested dishes for potluck dinners and other get-togethers. I sometimes use spinach noodles in place of the egg noodles.Cheryl Davidson, Fulshear, Texas Ingredients:
5 cups uncooked egg noodles |
1/4 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1-1/2 cups 2% milk |
1 cup chicken broth |
2 cups (16 ounces) sour cream |
1 can (4 ounces) mushroom stems and pieces, drained |
1 jar (4 ounces) diced pimientos, drained |
3 teaspoons dried parsley flakes |
2 teaspoons seasoned salt |
1/2 teaspoon salt |
1 teaspoon paprika |
1/4 to 1/2 teaspoon pepper |
1/8 to 1/4 teaspoon cayenne pepper |
4 cups diced cooked chicken |
1/4 cup dry bread crumbs |
2 tablespoons shredded parmesan cheese |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Gradually add milk and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the sour cream, mushrooms, pimientos and seasonings. Drain pasta.
2. In a greased 3-qt. baking dish, layer half of the noodles, chicken and sauce. Repeat layers. Combine bread crumbs and Parmesan cheese. Sprinkle over top.
3. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 12 servings.
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