- June 29, 2017 at 12:04 am #379285mosParticipant
Chicken a la King Casserole With Noodles
3 to 3 1/2 cups uncooked noodles, about 6 oz
2 large ribs celery, diced
10-3/4 oz can condensed cream of chicken soup
2/3 cup evaporated milk or light cream
4-oz jar diced pimientos, drained
2 cups diced cooked chicken
4-oz shredded cheddar cheese
1/2 cup slivered toasted almonds
1 cup soft fresh bread crumbs
2 tbs melted butter
Heat the oven to 375°.
Lightly butter a 2-quart baking dish or spray it with nonstick cooking spray.
Put about 2 to 2 1/2 quarts of water in a large saucepan with 2 tsp of salt.
Place the saucepan over high heat and bring the water to a boil. Add the noodles and reduce the heat to medium. Boil the noodles following the package directions.
Drain well and transfer them to a large bowl. Set aside.
In the same saucepan, combine the celery with the condensed soup and evaporated milk or light cream. Simmer over low heat for about 5 to 7 min.
Add the pimientos, diced chicken, and cheese. Continue cooking, stirring, until the cheese has melted.
Pour the sauce over the noodles and stir until well combined.
Spoon the chicken and noodle mixture into the prepared baking dish. Sprinkle with the toasted almonds, if using.
Combine the fresh bread crumbs with the melted butter.
Stir with a fork until the crumbs are well coated with butter. Sprinkle the crumbs evenly over the casserole.
Bake the casserole in the preheated oven for 25 to 35 min, or until the bread crumb topping is browned. Serves 4-6
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