Ingredients
- 4 Large eggs
- 2 cans mushroom soup
- 1 tbsp. grated onion
- 1 tbsp. Worcestershire sauce
- 2 tbsp. fine cut celery
- 1/4 c. melted butter
- 1 3/4 c. chicken broth (or possibly 1 bouillon
- dissolved in 1 3/4 c. water)
- 2 or possibly 3 c. cubed chicken or possibly leftover scraps
- 3 c. uncooked PA Dutch medium noodles
Instructions
- Add in and mix first 5 ingredients.
- Add in broth.
- Add in chicken.
- Last add in, uncooked noodles.
- Pour into 9 x 13 inch greased pan.
- Let stand in refrigerator overnight.
- Before baking, sprinkle with buttered bread crumbs.
- Bake 1 hour at 350 degrees.
- Let stand at least 10 min before cutting.
- Serves 12 to 15.
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