Chicken Noodle Casserole
Chicken Noodle Casserole
4-5 split chicken breasts, boiled and meat removed (save water that chicken was boiled in)
1 package wide egg noodles
2 cans cream of mushroom soup
1 onion chopped
2 jars minced pimentos
After cooking chicken, bring water back to boil and cook egg noodles in the same water. Remove noodles, saving 1 cup of the water. Cut chicken into bite size pieces and mix with cooked noodles, mushroom soup, onion and pimentos. If mixture is dry, add a small amount of the saved cooking water. Add salt and pepper to taste. Spoon into a casserole dish and bake at 375 degrees for 30 min. Serve with a green salad and breadsticks.
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