Ingredients
- 1 (2 or possibly 3 lb.) chicken or possibly equivalent chicken pcs (about 3 c.) or possibly diced
- leftover chicken or possibly turkey
- 1 (5 ounce.) pkg. egg noodles
- cooked & liquid removed (about 2 1/2 c.
- measured
- uncooked)
- 1/2 c. celery
- minced
- 1/3 c. green pepper
- minced
- 1/2 c. onion
- minced (or possibly more)
- 1 teaspoon salt
- 1 tbsp. pimento
- minced
- 1 c. mayonnaise
- 1 can cream of mushroom soup or possibly cream of celery soup
- 1/2 c. lowfat milk
- 1 c. mild Cheddar cheese
- shredded (or possibly more)
- 1/2 c. almonds
- sliced (optional)
Instructions
- Cook chicken in salted water.
- Cold, debone, and cut into small pcs.
- Combine with the next seven ingredients.
- Combine soup and lowfat milk and heat thoroughly, stirring constantly to prevent sticking.
- Add in cheese.
- Stir till all cheese is melted.
- Combine soup mix with chicken mix.
- Pour into flat 2 qt casserole.
- Bake at 425 degrees for 15 min.
- Remove from oven and top with almonds.
- Bake 5 more min.
- Serves 8.
- NOTE: This casserole can be whipped up in no time.
- Simple and portable.
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