Yield: 6 Servings
Measure | Ingredient |
---|---|
1 large | Hen |
1 \N | Green pepper; chopped |
1 \N | Onion; chopped |
1 tablespoon | Flour |
1 pack | (large) noodles |
1 can | Cream of mushroom soup |
1 can | Pimento; diced |
1 \N | Roll garlic cheese |
1 \N | Egg; beaten |
3 tablespoons | Dried milk |
\N \N | Salt |
Boil & debone hen. Chop into small pieces. Using 2 Tbs chicken fat, cook pepper & onion until tender. Add flour & set aside. Cook noodles in chicken broth until broth is absorbed. Set aside. In another pan combine soup, pimento, cheese & beaten egg. Cook until cheese is melted. Add dry milk & salt. Mix all 3 mixtures together & bake 45 minutes. This may be made ahead of time & frozen. (It's delicious. If chicken is too fat, skim some fat from broth before cooking noodles.) LOTTIE FORREST
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .