Sunday, March 15, 2015

Chicken Noodle Casserole

An old family favorite that's been handed down through each generation.


8 oz egg noodles, uncooked
1⁄2 cup butter (8 ounces)
1 cup sliced mushrooms (about 4 ounces)
1⁄3 cup flour
2 cups chicken broth
1 cup milk
1⁄4 cup pimiento, chopped (2 ounce jar , drained)
2 teaspoons salt
1⁄2 teaspoon pepper
2 cups cooked diced chicken
1⁄3 cup grated Parmesan cheese


Cook noodles according to package directions and drain. Meanwhile in a large skillet , melt butter over low heat. Saute mushrooms . Blend in flour, stirring until smooth. Gradually add broth, milk , pimiento, salt and pepper, stirring constantly until sauce is thickened. In a buttered 2 1/2 quart casserole , combine noodles, chicken and sauce. Sprinkle Parmesan cheese over top . Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree oven.

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