Scalloped chicken & noodles *** (fdgn81a)
Yield: 8 Servings
Ingredients:
- 8 oz Super wide egg noodles
- 10 1/2 oz Can of cream of chicken soup
- 3/4 c Milk
- 2 c Cooked chicken; chopped
- 10 oz Frozen mixed vegetables*
- 1/2 c Chopped onion
- 1/4 c Chopped pimento
- 1 ts Salt
- 1/2 ts Pepper Pinch marjoram Pinch thyme
- 1/8 ts Garlic powder
- 1/2 c Dry breadcrumbs *thawed and drained Cook noodles in boiling salted water until tender yet firm
- 3-4 minutes. Drain. Blend together soup and milk in
Instructions:
saucepan; heat thoroughly. Combine chicken mixed veggies>> onion pimento salt pepper and spices in a large mixing bowl. Stir in noodles and soup mixture. Turn into 2 quart casserole. Sprinkle breadcrumbs evenly over mixture. Bake in preheated 425 degrees oven 20-25 minutes or until breadcrumbs are lightly browned. Serves 4-6 : I hope this is the kind of casserole your looking for. Lisa FROM: LISA HLAVATY (FDGN81A)
