Full Page 4 x 6 5 x 7

2 stewing chickens
1 c. green pepper
1 c. onion
1 c. celery
pimento (diced)
1 can cream of mushroom soup or cream of chicken soup
1 1/2 c. chicken broth
1/2 lb. Velveeta cheese, cut in cubes
1 pkg. noodles
1/4 t. salt
1/4 t. pepper
1/4 t. poultry seasoning

Cook chickens in salted water. When done pull chicken off bones, discard bones and save chicken broth. Set aside.
Sauté green pepper, onion, celery, mushrooms & pimento.
Put the above, all but chicken, in a large bowl and add soup , broth and cheese. Mix well together.
Cook noodles in remaining chicken broth. When done drain noodles. Then add noodles to the ingredients in the bowl. Mix well. Cut chicken in bite size pieces. Add this to the other ingredients. Mix all together, add salt, pepper and poultry seasoning and pour in casserole dish.
Bake at 350° for 1 hour.

Keywords: casseroles, chicken   Category: Chicken    Cookbooks: Carl and Hugh
Recipe by Judy Pindell     Added: February 27, 2007 by deebeeeff     Last Updated: October 25, 2014
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017

Last Recipes Added are:
Shrimp Scampi on July 23, 2017
Dijon Mustard Brussels Sprouts on July 23, 2017
Vegetable Teriyaki With Japanese Noodles on July 23, 2017
Chicken & Biscuits With Mushroom Gravy on July 23, 2017
Pizza Seven Layer Dip on May 16, 2017

Founded April 13, 2006   
2015 fergusonrecipes.com