Chicken casserole #05
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Fryer |
| Chicken broth (from cooking chicken) | ||
| 1 | pinch | Each: rosemary; thyme, bay leaf; parsley flakes, oregano; poultry seasoning, marjoram and basil |
| 3 | tablespoons | Flour; rounded |
| 1 | can | Cream of mushroom soup |
| 1 | Clove garlic; minced | |
| 1 | Chicken bouillon cube | |
| Salt & pepper to taste | ||
| 1 | tablespoon | Worcestershire sauce |
| 1 | medium | Onion; chopped |
| 1 | pack | Onion soup mix |
| 1 | pack | (6-oz) medium sized noodles |
| 1 | can | (4-oz) pimento |
Directions
Simmer in boiling water, the chicken with a pinch of each of the seasonings. When tender, remove meat from bones. Cut the chicken in bite size pieces.
In a large frying pan put 3 cups chicken stock; make a paste by adding flour to cold water; add this to the stock and cook until thickened. Add mushroom soup, garlic, chicken bouillon cube, Worcestershire sauce, onion, onion soup mix, to the broth; set aside . Cook noodles in boiling water until tender. Lightly grease 2 casseroles (2 quart capacity). In the bottom of each arrange ¼ of the noodles. On top of the noodles add ¼ of the pimento; then ¼ of the sauce. Repeat these layers covering the top of the casseroles well with tbe sauce. Cook for 30 minutes in a 350 degree oven.
This recipe freezes well; cook 1-½ hours at 350 degrees if taken directly from the freezer.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .