Chicken Ravioli Recipe
Ingredients
| Fryer chicken | 1 | |
| Noodles - 1 package (8 ounces), 1/4-inch size | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Bell pepper | 1/2 Cup (16 tbs), chopped | |
| Butter | 1 Tablespoon | |
| Pimento | 1 Can (10oz), chopped | |
| Cream and mushroom soup | 1 Can (10oz) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Cheddar Cheese | 1/2 pound | |
Directions
GETTING READY
1) In salted water, cook chicken until tender.
2) Remove the chicken from broth.
3) Remove the bones and cut into bite size pieces.
4) Reserve 1 1/2 cups of broth aside, for the casserole.
5) In the remaining broth, cook the noodles as per the package directions.
6) Preheat the oven to 350 degrees.
MAKING
7) In a large skillet, heat butter or oleo.
8) When hot, saute onion and bell pepper until soft.
9) To this, add chicken, noodles, bell pepper, onion, pimento, soup and 1 3/4 cups of broth.
10) Chop half of the cheese really fine and add to mixture.
11) Add salt and pepper to taste.
12) Transfer to a buttered casserole.
13) Grate the remaining cheese on top of the casserole mix.
14) Bake uncovered for 30 to 45 minutes, or until the cheese melts.
SERVING
15) Transfer to a serving platter and serve hot, with a vegetable salad.
1) In salted water, cook chicken until tender.
2) Remove the chicken from broth.
3) Remove the bones and cut into bite size pieces.
4) Reserve 1 1/2 cups of broth aside, for the casserole.
5) In the remaining broth, cook the noodles as per the package directions.
6) Preheat the oven to 350 degrees.
MAKING
7) In a large skillet, heat butter or oleo.
8) When hot, saute onion and bell pepper until soft.
9) To this, add chicken, noodles, bell pepper, onion, pimento, soup and 1 3/4 cups of broth.
10) Chop half of the cheese really fine and add to mixture.
11) Add salt and pepper to taste.
12) Transfer to a buttered casserole.
13) Grate the remaining cheese on top of the casserole mix.
14) Bake uncovered for 30 to 45 minutes, or until the cheese melts.
SERVING
15) Transfer to a serving platter and serve hot, with a vegetable salad.
Chef
