Chicken Noodle Casserole Recipe
Ingredients
| 1 8-ounce package frozen noodles | ||
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Dried thyme | 1/4 Teaspoon, crushed | |
| 1 11-ounce can condensed Cheddar cheese soup | ||
| Milk | 1 Cup (16 tbs) | |
| Cooked chicken | 1 1/2 Cup (16 tbs), chopped | |
| 1 4-ounce can mushroom stems and pieces, drained | ||
| Pimiento | 1/4 Cup (16 tbs), chopped | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
Cook frozen noodles in 6 cups rapidly boiling water; stir till separated.
Cook till tender, 15 to 20 minutes.
Drain noodles and set aside.
In saucepan cook green pepper and onion in butter till tender.
Blend in flour and thyme.
Stir in soup and milk.
Cook and stir till thickened and bubbly.
Fold in chigken, mushrooms, pimiento, and noodles.
Turn into 11/2-quart casserole.
Sprinkle with cheese.
Bake, uncovered, at 350° till heated through, 30 to 35 minutes.
Garnish with parsley sprigs, if desired
Cook till tender, 15 to 20 minutes.
Drain noodles and set aside.
In saucepan cook green pepper and onion in butter till tender.
Blend in flour and thyme.
Stir in soup and milk.
Cook and stir till thickened and bubbly.
Fold in chigken, mushrooms, pimiento, and noodles.
Turn into 11/2-quart casserole.
Sprinkle with cheese.
Bake, uncovered, at 350° till heated through, 30 to 35 minutes.
Garnish with parsley sprigs, if desired
Chef
