Chicken Boudine
By Paula Deen
JUMP TO RECIPE![Chicken Boudine Recipe](https://cdn.pauladeen.com/wp-content/uploads/2017/10/31071147/chicken_boudine_1.jpg)
Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Servings: 8 - 12
![video](https://customer-aaas24ghelfszw75.cloudflarestream.com/e3f0627b7e81940649fa0524885914a9/thumbnails/thumbnail.jpg?time=1s)
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.