Pennsylvania chicken casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pack | Noodles, egg, cooked |
| 3 | tablespoons | Olive oil |
| 1½ | cup | Celery, chopped |
| ½ | cup | Pepper, green, chopped |
| ¼ | cup | Onion, chopped |
| 1 | can | Cream of chicken soup |
| ⅔ | cup | Milk |
| ½ | cup | Sour cream |
| 2 | cups | Cheese, cheddar, shredded |
| 2 | cups | Chicken, cooked, chopped |
| 1 | can | Mushroom pieces, small |
| 4 | ounces | Pimento, drained, diced |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Almonds, toasted, slivere |
Directions
In a large skillet, heat oil. Add celery, peppers and onion. Cook until tender. Stir in soup, milk, sour cream and cheese. heat on low until cheese melts. Combine noodles, cheese sauce, chicken, mushrooms, pimento and seasonings. Pour into 3-qt baking dish and top with almonds. Bake in 350 oven for 40 minutes or until hot and bubbly.