cat lover
06-27-2006, 10:14 PM
8 oz uncooked wide egg noodles
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2/3 cup evaporated milk
1/2 tsp salt
6 oz cubed velveeta cheese
2 cups diced cooked chicken
1 cup diced celery
1/4 cup diced green pepper
1/4 cup pimiento, diced
3/4 cup dry bread crumbs
3 tbsp masrgarine, melted
1/4 cup slivered almonds
Cook noodles according to pkg. directions. In a large saucepan combine soup, milk and salt. Cook and stir over medium heat 2 minutes. Reduce heat and stir in cheese till melted. Add chicken, celery, green pepper and pimiento. Drain noodles and add to chicken mixture and mix well. Transfer to a greased 2 qt baking dish. Cover and bake at 400 degrees for 20 minutes. Toss bread crumbs and margarine and sprinkle over the top. Sprinkle with almonds and bake uncovered 10-15 minutes or till heated through. 8 servings
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2/3 cup evaporated milk
1/2 tsp salt
6 oz cubed velveeta cheese
2 cups diced cooked chicken
1 cup diced celery
1/4 cup diced green pepper
1/4 cup pimiento, diced
3/4 cup dry bread crumbs
3 tbsp masrgarine, melted
1/4 cup slivered almonds
Cook noodles according to pkg. directions. In a large saucepan combine soup, milk and salt. Cook and stir over medium heat 2 minutes. Reduce heat and stir in cheese till melted. Add chicken, celery, green pepper and pimiento. Drain noodles and add to chicken mixture and mix well. Transfer to a greased 2 qt baking dish. Cover and bake at 400 degrees for 20 minutes. Toss bread crumbs and margarine and sprinkle over the top. Sprinkle with almonds and bake uncovered 10-15 minutes or till heated through. 8 servings