Scalloped Chicken & Noodles *** (fdgn81a) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Super wide egg noodles,
10 1/2 ounce: Can of cream of chicken soup,
3/4 cup: Milk,
2 cup: Cooked chicken, chopped
10 ounce: Frozen mixed vegetables*,
1/2 cup: Chopped onion,
1/4 cup: Chopped pimento,
1 tsp: Salt,
1/2 tsp: Pepper,
Pinch marjoram,
Pinch thyme,
1/8 tsp: Garlic powder,
1/2 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)
Source from luhu.jp
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)
Source from luhu.jp