| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 2 |
|
Cloves garlic |
| 1 |
lg |
Hen (at least 3 lbs) |
| 1 |
pk |
(10-oz) wide egg noodles |
| 1 |
cn |
(4-oz) sliced mushrooms |
| 1 |
sm |
Onion; grated |
| 1/2 |
|
Stick butter |
| 1 |
|
Jar (2-oz) pimento strips |
| 2 |
c |
Half-and-half cream |
| 1 |
cn |
Cream of mushroom soup |
| 1 1/2 |
c |
Sharp cheddar cheese |
|
|
Cracker meal |
|
|
Paprika |
INSTRUCTIONS
Boil chicken until tender in water seasoned with salt, pepper & garlic.
Remove meat & cut into 2-inch strips. Remove garlic & cook noodles in
chicken stock. Add half-and-half to mushroom soup. Combine cheese,
mushrooms & pimento with onion which has been cooked in butter until soft.
(Add a little chicken broth to cook onion in if necessary.) Add to soup
mixture to make sauce. Combine chicken, noodles & sauce. Pour into 3-quart
casserole greased with chicken stock. Sprinkle top with cheese & cracker
meal. Bake at 350 for 30 minutes. Sprinkle top with paprika.
RITA FINCHER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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