| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
(5-oz) fine egg noodles |
| 1 |
cn |
(10.75-oz) cream of chicken soup |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
| 1 |
cn |
(5.33-oz) Pet milk |
| 1 |
c |
Shredded cheese |
| 3 |
c |
Cooked; diced chicken breasts |
| 1 |
c |
Diced celery |
| 1/4 |
c |
Diced pimiento |
| 1/2 |
c |
Diced green pepper |
| 4 |
ds |
Tabasco |
| 1 |
ts |
Salt |
|
|
Pepper to taste |
| 1 |
c |
Sliced almonds |
INSTRUCTIONS
Cook noodles in chicken broth (from cooking chicken). Boil for 8 minutes.
Drain. Combine all remaining ingredients except almonds. Salt and pepper
to taste and place in a buttered 3 quart casserole dish. Top with almonds.
Bake, uncovered, at 350° for 45 minutes. Extra shredded cheese may be added
to top. Yield: 12 to 14 servings.
CARRIE DICKINSON
(MRS. TYNDALL)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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