Chicken casserole #05

12 Servings

Ingredients

Quantity Ingredient
1 large Fryer
Chicken broth (from cooking chicken)
1 pinch Each: rosemary; thyme, bay leaf; parsley flakes, oregano; poultry seasoning, marjoram and basil
3 tablespoons Flour; rounded
1 can Cream of mushroom soup
1 Clove garlic; minced
1 Chicken bouillon cube
Salt & pepper to taste
1 tablespoon Worcestershire sauce
1 medium Onion; chopped
1 pack Onion soup mix
1 pack (6-oz) medium sized noodles
1 can (4-oz) pimento

Directions

Simmer in boiling water, the chicken with a pinch of each of the seasonings. When tender, remove meat from bones. Cut the chicken in bite size pieces.

In a large frying pan put 3 cups chicken stock; make a paste by adding flour to cold water; add this to the stock and cook until thickened. Add mushroom soup, garlic, chicken bouillon cube, Worcestershire sauce, onion, onion soup mix, to the broth; set aside . Cook noodles in boiling water until tender. Lightly grease 2 casseroles (2 quart capacity). In the bottom of each arrange ¼ of the noodles. On top of the noodles add ¼ of the pimento; then ¼ of the sauce. Repeat these layers covering the top of the casseroles well with tbe sauce. Cook for 30 minutes in a 350 degree oven.

This recipe freezes well; cook 1-½ hours at 350 degrees if taken directly from the freezer.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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