Mom's Chicken Stroganoff Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Uses precooked chicken breast (or canned- 5 5 oz. cans?) so is great for using up leftovers. This is real comfort food; creamy and savory. Ingredients:
2 (10 1/2 ounce) cans cream of chicken soup (or one chicken and one celery) |
1 cup sour cream |
1 1/2 cups milk |
2 cups chicken (cooked, cubed) |
4 tablespoons parsley, chopped |
4 tablespoons pimientos, chopped (large flat jar) |
1 teaspoon salt |
1 lb egg noodles, cooked |
4 -6 tablespoons buttered bread crumbs or 4 -6 tablespoons crumbled potato chips |
Directions:
1. Blend soup(s) and sour cream; stir in milk.
2. Add chicken, parsley, pimento, seasonings and noodles. Pour into 9x13 baking dish.
3. Top with crumbs or chips.
4. Bake at 350 degrees F for 30 minutes.
5. Original recipe says: after baking time, sprinkle some chicken broth over the casserole; cover with aluminum foil and let it rest for 10-20 minutes before serving. (I've never done that.).
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