Take this satisfying dish with you to church suppers or potluck dinners.
Servings: 8-10 servings
Prep Time: 15 min
Cook Time: 30 min
1/4 cup drained, chopped pimentos
1 (2 1/4-ounce) package slivered almonds, toasted
3 cup grated sharp cheese, your choice, divided
1/4 cup dry sherry
4 cup chopped cooked chicken
1/2 cup chicken broth
1 (4-ounce) can sliced mushrooms, drained
2 (10 3/4-ounce) cans cream of mushroom soup
2 cup cooked egg noodles
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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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Sponsored by Springer Mountain Farms.