Southern Chicken Noodle Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a really yummy Chicken & noodle casserole. Especially good , if you love sauteed mushrooms as I do. I got this recipe from .I highly recommend . Simple, easy and good. I served it with garlic bread and it would be great with a salad too. I used about a breast and a half of left over boneless breast chicken from fried chicken the night before. I omitted the pimientos . Ingredients:
8 ounces egg noodles, uncooked |
1/2 cup butter (8 ounces) |
1 cup sliced mushrooms (about 4 ounces) |
1/3 cup flour |
2 cups chicken broth |
1 cup milk |
1/4 cup pimiento, chopped (2 ounce jar , drained) |
2 teaspoons salt |
1/2 teaspoon pepper |
2 cups cooked diced chicken |
1/3 cup grated parmesan cheese |
Directions:
1. Cook noodles according to package directions and drain. Meanwhile , in a large skillet , melt butter iover low heat. Saute mushrooms . Blend in flour, stirring until smooth. Gradually add broth, milk , pimiento, salt and pepper, stirring constantly until sauce is thickened. In a buttered ( or pammed) 2 1/2 quart casserole , combine noodles, chicken and sauce. Sprinkle parmesan cheese over top . Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree oven.
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