Chicken Boudine

• 2  cup  cooked egg noodles
• 2 (10 3/4-ounce) cans cream of mushroom soup
• 1/2  cup  chicken broth
• 1/4  cup  dry sherry
• 4  cup  chopped cooked chicken
• 3  cup  grated sharp cheese, your choice, divided
• 1 (2 1/4-ounce) package slivered almonds, toasted
• 1/4  cup  drained, chopped pimentos
• 1 (4-ounce) can sliced mushrooms, drained
• Salt and pepper

Preheat oven to 350 degrees F.

In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper to taste, and toss gently to combine. Transfer the mixture to a greased 13-by-9-by-2 inch casserole and top with the remaining cup of cheese.

Bake at 350 degrees F for 30 minutes, or until bubbly.

Yields: 8-10 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ease of Preparation: Easy

Recipe courtesy of Paula Deen