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Chicken Boudine

By Paula Deen

Ingredients

  • 1/4 cup drained and chopped pimentos
  • 1 (2 1/4 oz) package toasted slivered almonds
  • 3 cups grated and divided sharp cheddar cheese
  • 1/4 cup dry sherry
  • 4 cups cooked and chopped chicken
  • 1/2 cup chicken broth
  • 1 (4 oz) can drained sliced mushrooms
  • 2 (10 3/4 oz) cans cream of mushroom soup
  • 2 cups cooked egg noodles

Directions

Preheat oven to 350 °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 for 30 minutes, or until bubbly.