| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Chicken broth |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Bell pepper; chopped |
| 1 |
pk |
(5-oz) noodles |
| 1 |
|
Jar (4-oz) pimento; chopped |
| 1 |
cn |
(3-oz) sliced mushrooms |
| 1 |
c |
Grated cheese |
|
|
Salt & pepper to taste |
| 1 |
|
Boiled chicken; deboned, cubed |
| 3 |
lg |
Ribs celery; chopped |
| 1/2 |
c |
Grated cheese; for topping |
INSTRUCTIONS
Bring chicken broth to a boil; add onion, bell pepper and celery. Boil 15
minutes; add noodles and cook 10 minutes. Add deboned chicken, mushrooms,
pimento and cheese. Put into a 2 quart casserole; sprinkle remaining cheese
on top. Bake at 350 degrees for 15 minutes. Serves 8 to 10.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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