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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy, Vegetables Casseroles, Main dish, Poultry 8 Servings

INGREDIENTS

8 oz Super wide egg noodles
10 1/2 oz Can of cream of chicken soup
3/4 c Milk
2 c Cooked chicken, chopped
10 oz Frozen mixed vegetables*
1/2 c Chopped onion
1/4 c Chopped pimento
1 t Salt
1/2 t Pepper
Pinch marjoram
Pinch thyme
1/8 t Garlic powder
1/2 c Dry breadcrumbs

INSTRUCTIONS

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@juno.com (peggy g seevers)

A Message from our Provider:

“JOY – Jesus first, Others next, You last forever!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 88
Calories From Fat: 30
Total Fat: 3.3g
Cholesterol: 4.8mg
Sodium: 797mg
Potassium: 143mg
Carbohydrates: 10.3g
Fiber: <1g
Sugar: 2.5g
Protein: 4g


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