Chicken Casserole

Name: Chicken Casserole
Ingredients: 2 cups cooked egg noodles; 2 (10 3/4 ounce) cream of mushroom soup; 12 cup chicken broth (I use 1 cp); 14 cup sherry wine; 4 cups chopped cooked chicken (1 Rotisserie Chicken all meat removed); 3 cups grated sharp cheddar cheese (divide 2cp + 1cp); 1 (2 1/4 ounce) sliced almonds, package (toasted preferably); 14 cup pimiento (chopped, drained); 1 (4 ounce) sliced mushrooms (Can, drained); salt & pepper

10 ingredients

5 steps

Ingredients

2 cups cooked egg noodles
2 (10 3/4 ounce) cream of mushroom soup
12 cup chicken broth (I use 1 cp)
14 cup sherry wine
4 cups chopped cooked chicken (1 Rotisserie Chicken all meat removed)
3 cups grated sharp cheddar cheese (divide 2cp + 1cp)
1 (2 1/4 ounce) sliced almonds, package (toasted preferably)
14 cup pimiento (chopped, drained)
1 (4 ounce) sliced mushrooms (Can, drained)
salt & pepper

Directions

1

Preheat oven to 350.
2

In a large bowl, toss together the noodles, soup, broth, and sherry.
3

Add the chicken, 2 cps of cheese, almonds, pimentos, mushrooms, and salt and pepper to taste, and toss gently and combine.
4

Transfer the mixture to a greased 13x9x2-inch pan casserole dish and top with remaining cheese.
5

Bake at 350 for 30 minute.