Chicken Boudine Paula Deen

bmcnichol's Note:

This is a lovely casserole that I first saw on Paula Deen's show. It has become of favorite of my family.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 2 cups cooked egg noodles
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1/2 cup chicken broth
• 1/4 cup dry sherry
• 4 cups chopped cooked chicken
• 3 cups grated sharp cheddar cheese, your choice, divided
• 1 (2 1/4 ounce) package slivered almonds, toasted
• 1/4 cup drained chopped pimiento
• 1 (4 ounce) can sliced mushrooms, drained
• salt and pepper

Directions:

1. Preheat oven to 350°F.
2. In a large bowl, toss together the noodles, soup, broth, and sherry.
3. Add the chicken, 2 cups of cheese, almonds, pimento, mushrooms, and salt and pepper, to taste, and toss to combine.
4. Transfer the mixture to a greased 13x9x2-inch casserole and top with the remaining cup of cheese.
5. Bake for 30 minutes, or until bubbly.
6. Note: When I make this I make it without the almonds but I kept them in the recipe as this is how Paula made it on her show.

Reviews

[*Kathy*]

It's a keeper per my husband. I made a few changes to lower the calories and make it a bit more healthy. I used whole wheat egg noodles, fat free cream of mushroom soup, and 2% cheddar cheese. Even with those changes, this dish was nice and rich and I don't feel like we missed out on anything. We also used 8 oz. fresh mushrooms, sauteed in a bit of olive oil.

[Bunny Slippers]

This really is delicious. I also use a lot more noodles, and I do use the almonds in it because they add a nice crunch, but I don't add the pimiento. We scraped the pan clean!

[Realtor by day, Chef by night]

Yum-yum! What's not to love? It's rich. creamy, CHEESY and delicious. I used alot more noodles. I thought it was a misprint and used a 1lb box of rotini. I had to leave out the pimiento because my little girl doesn't like them but I'm sure they would add another dimension to this great dish. Thanks bmcnichol! Made for PRMR.