Recipe: Scalloped Chicken and Noodles

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Categories: Main dish, Casseroles, Poultry

Yield: 8 Servings

8 oz Super wide egg noodles
10 1/2 oz Can of cream of chicken soup

3/4 c Milk

      2 c  Cooked chicken; chopped
     10 oz Frozen mixed vegetables*

1/2 c Chopped onion
1/4 c Chopped pimento
1 ts Salt
1/2 ts Pepper

           Pinch marjoram
           Pinch thyme

1/8 ts Garlic powder
1/2 c Dry breadcrumbs

*thawed and drained Cook noodles in boiling, salted water until tender yet firm, 3-4 minutes. Drain. Blend together soup and milk in saucepan; heat thoroughly. Combine chicken, mixed veggies>> onion, pimento, salt, pepper and spices in a large mixing bowl. Stir in noodles and soup mixture. Turn into 2 quart casserole. Sprinkle breadcrumbs evenly over mixture. Bake in preheated 425 degrees oven 20-25 minutes, or until breadcrumbs are lightly browned. Serves 4-6 I hope this is the kind of casserole your looking for. Lisa FROM: LISA HLAVATY (FDGN81A) Posted to MC-Recipe Digest V1 #260

Date: Sat, 26 Oct 1996 15:13:39 EDT

From: colorado-pegg@juno.com (peggy g seevers)

The Will of God will never take you to where the Grace of God will not protect you.

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