Scalloped chicken and noodles
8 Servings
Ingredients
| Quantity | 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 |
| Pinch marjoram | ||
| Pinch thyme | ||
| ⅛ | teaspoon | Garlic powder |
| ½ | cup | Dry breadcrumbs |
Directions
*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) Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 15:13:39 EDT From: colorado-pegg@... (peggy g seevers)