Chicken A La King Casserole 8 oz. uncooked wide egg noodles 1 can condensed cream of chicken soup, undiluted 2/3 C. evaporated milk 1/2 tsp. salt 6 oz. cubed Velveeta cheese 2 C. diced cooked chicken 1 C. diced celery 1/4 C. diced bell pepper 1/4 C. diced pimentos 3/4 C. dry bread crumbs 3 TB. butter, melted 1/4 C. slivered almonds
Cook noodles as directed. Meanwhile in a large saucepan, combine the soup, milk and salt. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add chicken, celery, green pepper and pimentos. Drain noodles; add to chicken mixture and mix well. Transfer to a greased shallow 2 qt. baking dish. Cover and bake at 400� for 20 minutes. Toss bread crumbs and butter; sprinkle over top. Sprinkle with almonds. Bake uncovered, for 10-15 minutes or until heated through and golden. Serves 6. From Jackie. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
