| DIAN'S CHICKEN CASSEROLE Recipe courtesy of HollysHints.com |
SERVES 20 |
| Boil 4-6 chicken breast halves in 6 c water |
| Cool, SAVE 4 c of the broth & cut up the chicken into cubes |
| In a 5 qt. pot melt 2 sticks of butter or oleo |
| ADD: |
| 1 lg. chopped onion |
| 2 c chopped celery |
| 1 lg. green pepper |
| Cook 10-15 minutes, until veggies are tender |
| STIR IN: |
| 3/4 c flour |
| 1 c milk |
| 2 cans Cream of Mushroom soup (98% fat free) |
| 4 c reserved broth |
| SIMMER for 10-15 minutes to thicken |
| *COOK up 1 lb. wide noodles while this is simmering, DRAIN the noodles |
| In a 13" x 9" pan (I use a disposable foil roasting pan) - ADD & mix to veggie mixture: |
| 1 jar chopped pimentos |
| the cut up chicken |
| the cooked noodles |
| 1/2 c parmesan cheese |
| TOP with more parmesan |
| BAKE at 350 degrees for 40 - 50 minutes |
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This serves 20 and is great for potlucks. HINT: If you use the disposable roasting pan - you don't have to take home a dirty pan! |
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