Cooking For A Crowd - Large Sized Main Dish Recipes
Chicken Noodle Casserole Recipe
Recipes for Quantity Cooking

 

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 350F for 30-35 minutes or until bubbly.

Serving Size: 12

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