Company Chicken Noodle Bake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Clipped from the Star-Telegram newspaper in the 90's, but the recipe originally comes from a Better Homes & Gardens cookbook from 1958. It is so sinfully loaded with everything bad, but I say sometimes you just need to say What the Heck and eat this way. It is delicious. Ingredients:
8 ounces lasagna noodles |
1 (10 1/2 ounce) can cream of chicken soup |
2/3 cup chicken broth |
1/2 teaspoon salt |
1/2 teaspoon poultry seasoning |
2 (3 ounce) packages cream cheese, softened |
1 cup cream-style cottage cheese |
1/2 cup sour cream |
1/2 cup mayonnaise |
1/3 cup sliced stuffed green olive |
1/3 cup chopped onion |
1/3 cup chopped green pepper |
1/4 cup minced parsley |
3 cups diced cooked chicken or 3 cups turkey |
1 1/2 cups buttered bread crumbs |
Directions:
1. Cook noodles in boiling salt water until tender. Rinse in cold water.
2. Mix the chicken soup, broth, salt and poultry seasoning in a saucepan and heat.
3. Beat together the cheeses, sour cream and mayonnaise, then stir in the olives, onion, green pepper and parsley.
4. Place half the noodles in a 9-by-13-inch buttered baking dish. Spread with half the cheese mixture, then half the chicken and half the soup. Repeat layers and top with buttered bread crumbs.
5. Bake in a 375°F oven for 30 minutes or until heated through. Let stand 10 minutes.
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