Casserole Recipes
Green Noodle Chicken Casserole
Yield: 16 servings
Ingredients
- 2 cups chopped cooked chicken or 1 chicken, cooked with celery, onion, salt and pepper
- 1 cup chopped celery
- 1 cup chopped onions
- 1/2 cup (1 stick) butter
- 1 (6 ounce) jar pimento or 1 (6 ounce) jar Spanish olives
- 12 ounces green noodles
- 2 cups stock (or 1 cup stock + two cans celery soup)
- 2 cups sliced water chestnuts
- 1 green bell pepper, chopped
- 2 cans cream of mushroom soup
- 1/2 pound Velveeta cheese
Instructions
- If using whole chicken, boil to cook, then remove chicken from pan and save stock. Cool chicken, remove skin, de-bone and cut into bite-size pieces.
- Saute in butter the celery, onion and bell pepper. Add mushroom soup, pimentos, sliced water chestnuts, cheese and 2 cups stock.
- Cook green noodles in reserved stock until tender.
- In greased casserole, place layers of noodles, then chicken, then sauce, alternately until all are used.
- Bake covered in 350 degrees F oven until heated through and bubbly.
Attribution
Feed My Sheep published by First Presbyterian Church, Baton Rouge, Louisiana