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Chicken Casserole
F ✖️ 🌞 🧵 🫴
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Serving Size: Serves
Ingredients
2 stewing chickens
1 c. green pepper
1 c. onion
1 c. celery
mushrooms
pimento (diced)
1 can cream of mushroom soup or cream of chicken soup
1 1/2 c. chicken broth
1/2 lb. Velveeta cheese, cut in cubes
1 pkg. noodles
1/4 t. salt
1/4 t. pepper
1/4 t. poultry seasoning
Directions
Cook chickens in salted water. When done pull chicken off bones, discard bones and save chicken broth.
Set aside.
Sauté green pepper, onion, celery, mushrooms & pimento.
Put the above, all but chicken, in a large bowl and add soup , broth and cheese.
Mix well together.
Cook noodles in remaining chicken broth.
When done drain noodles.
Then add noodles to the ingredients in the bowl.
Mix well.
Cut chicken in bite size pieces.
Add this to the other ingredients.
Mix all together, add salt, pepper and poultry seasoning and pour in casserole dish.
Bake at 350° for 1 hour.
🧑‍🍳 The Cook:  Judy Pindell 🔑 Keywords: casseroles, chicken, poultry, noodles, pasta
🗂️ Categories: 🍗 Chicken & Other Poultry, 🥘 Casseroles, 🍝 Pasta Dishes
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Recipe #207 was added on February 27, 2007 and last updated on November 02, 2021.
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