| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Casseroles, Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
pk |
Noodles, egg, cooked |
| 3 |
tb |
Olive oil |
| 1 1/2 |
c |
Celery, chopped |
| 1/2 |
c |
Pepper, green, chopped |
| 1/4 |
c |
Onion, chopped |
| 1 |
cn |
Cream of chicken soup |
| 2/3 |
c |
Milk |
| 1/2 |
c |
Sour cream |
| 2 |
c |
Cheese, cheddar, shredded |
| 2 |
c |
Chicken, cooked, chopped |
| 1 |
cn |
Mushroom pieces, small |
| 4 |
oz |
Pimento, drained, diced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Almonds, toasted, slivere |
INSTRUCTIONS
In a large skillet, heat oil. Add celery, peppers and onion. Cook until
tender. Stir in soup, milk, sour cream and cheese. heat on low until
cheese melts. Combine noodles, cheese sauce, chicken, mushrooms, pimento
and seasonings. Pour into 3-qt baking dish and top with almonds. Bake in
350 oven for 40 minutes or until hot and bubbly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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