Chicken Noodle Casserole
5 cups uncooked egg noodles
1/4 cup butter or margarine, cubed
1/2 cup all-purpose flour
1 cup milk
1 cup chicken broth
2 cups (16-ounces) sour cream
1 (4-ounce) can mushroom stems and pieces, drained
1 (4-ounce) jar diced pimientos, drained
3 teaspoons dried parsley flakes
2 teaspoons seasoned salt
1 teaspoon salt
1 teaspoon paprika
1/4 to 1/2 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
4 cups diced cooked chicken
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
Cook noodles according to package directions. Meanwhile, in a large
saucepan, melt butter; stir in flour until smooth. Gradually add
milk and broth. Bring to a boil. Cook and stir for 2 minutes or
until thickened. Remove from the heat.
Stir in the sour cream,
mushrooms, pimientos and seasonings. Drain pasta.
In a greased 3-qt. baking dish, layer half of the noodles, chicken
and sauce. Sprinkle with half of the bread crumbs and Parmesan
cheese. Repeat layers.
Bake, uncovered, at 350�F for 30-35 minutes
or until bubbly. Serving Size: 12 |