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Chicken Boudine
By: jhanaturner
| Cook time |
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30 Minutes
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| Prep time |
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15 Minutes
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| Total time |
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45 Minutes
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Ingredients:
1/4 cup drained, chopped pimentos
1 (2 1/4-ounce) package slivered almonds, toasted
3 cup grated sharp cheese, your choice, divided
1/4 cup dry sherry
4 cup chopped cooked chicken
1/2 cup chicken broth
1 (4-ounce) can sliced mushrooms, drained
2 (10 3/4-ounce) cans cream of mushroom soup
2 cup cooked egg noodles
Salt and pepper
Directions
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper to taste, and toss gently to combine. Transfer the mixture to a greased 13-by-9-by-2 inch casserole and top with the remaining cup of cheese.
Bake at 350 degrees F for 30 minutes, or until bubbly.
Recipe courtesy of Paula Deen
Servings: 8-10 servings
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Easy
Show: Paula's Home Cooking/Lady and Sons Too! cookbook
Ingredients
- 1/4 cups Drained pimentos, chopped
- 1 (2 1/4-ounce) packaged slivered almonds, toasted
- 3 cups Sharp cheese, your choice, divided, grated
- 1/4 cups Dry sherry
- 4 cups Cooked chicken, chopped
- 1/2 cups Chicken broth
- 1 (4 oz) can sliced mushrooms, drained
- 2 (10 3/4 oz) cans cream of mushroom soup
- 2 cups Cooked egg noodles
- Salt and pepper
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Instructions:
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper to taste, and toss gently to combine. Transfer the mixture to a greased 13-by-9-by-2 inch casserole and top with the remaining cup of cheese.
Bake at 350 degrees F for 30 minutes, or until bubbly.
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