Scalloped Chicken And Noodles
| 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)
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Nutrition (calculated from recipe ingredients)
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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