Scalloped chicken & noodles *** (fdgn81a)

Yield: 8 Servings

Measure Ingredient
8 ounces Super wide egg noodles
10½ ounce Can of cream of chicken soup
¾ cup Milk
2 cups Cooked chicken; chopped
10 ounces Frozen mixed vegetables*
½ cup Chopped onion
¼ cup Chopped pimento
1 teaspoon Salt
½ teaspoon Pepper
\N \N Pinch marjoram
\N \N Pinch thyme
⅛ teaspoon Garlic powder
½ cup Dry breadcrumbs

*thawed and drained Cook noodles in boiling, salted water until tender yet firm, 3-4 minutes. Drain. Blend together soup and milk in saucepan; heat thoroughly. Combine chicken, mixed veggies>> onion, pimento, salt, pepper and spices in a large mixing bowl. Stir in noodles and soup mixture. Turn into 2 quart casserole. Sprinkle breadcrumbs evenly over mixture. Bake in preheated 425 degrees oven 20-25 minutes, or until breadcrumbs are lightly browned. Serves 4-6 : I hope this is the kind of casserole your looking for. Lisa FROM: LISA HLAVATY (FDGN81A)

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