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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 20 |
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This recipe was given to me by my cousin's wife. She has used it for entertaining for many years. It's great to make ahead, and delicious! I haven't made this myself, but didn't want to lose the recipe. I don't really know how much it makes, but I'm guessing 2 9 x13 dishes, or 1 larger dish. Ingredients:
6 lbs chicken breasts, cooked and cubed |
4 cups chicken broth |
1/2 cup butter |
8 tablespoons flour |
1 cup whipping cream |
3/4 lb processed cheese, cubed |
16 ounces ripe olives, sliced |
4 ounces canned mushrooms, sliced & drained |
3 ounces slivered almonds, toasted |
3 tablespoons finely minced onions |
3 tablespoons minced green onions |
3 tablespoons minced celery |
salt and pepper |
8 ounces thin noodles, cooked |
Directions:
1. Heat butter in a large saucepan and gradually blend in flour.
2. Slowly add the 4 cups chicken broth and cream.
3. Stir over low heat until mixture thickens.
4. Add cheese and stir until melted.
5. Combine with chicken and all other ingredients, except noodles.
6. Drain the noodles well and stir into chicken mixture.
7. Pour into buttered casserole dishes & refrigerate or freeze until ready to bake.
8. If frozen, thaw for at least 24 hours in fridge.
9. Bake at 350 degrees F until bubbley and heated through.
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