| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
|
Main dish, Casseroles, 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 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
|
|
Pinch marjoram |
|
|
Pinch thyme |
| 1/8 |
ts |
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)
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”