Yield: 6 Servings
|⅛ teaspoon||White pepper|
|2 \N||Cloves garlic|
|1 large||Hen (at least 3 lbs)|
|1 pack||(10-oz) wide egg noodles|
|1 can||(4-oz) sliced mushrooms|
|1 small||Onion; grated|
|½ \N||Stick butter|
|1 \N||Jar (2-oz) pimento strips|
|2 cups||Half-and-half cream|
|1 can||Cream of mushroom soup|
|1½ cup||Sharp cheddar cheese|
|\N \N||Cracker meal|
Boil chicken until tender in water seasoned with salt, pepper & garlic.
Remove meat & cut into 2-inch strips. Remove garlic & cook noodles in chicken stock. Add half-and-half to mushroom soup. Combine cheese, mushrooms & pimento with onion which has been cooked in butter until soft.
(Add a little chicken broth to cook onion in if necessary.) Add to soup mixture to make sauce. Combine chicken, noodles & sauce. Pour into 3-quart casserole greased with chicken stock. Sprinkle top with cheese & cracker meal. Bake at 350 for 30 minutes. Sprinkle top with paprika.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .