Chicken Casserole

Name: Chicken Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 cups cooked egg noodles; 2 (10 3/4 ounce) cream of mushroom soup; 1/2 cup chicken broth (I use 1 cp); 1/4 cup sherry wine; 4 cups chopped cooked chicken (1 Rotisserie Chicken all meat removed); 3 cups grated sharp cheddar cheese (divide 2cp + 1cp); 1 (2 1/4 ounce) sliced almonds, package (toasted preferably); 1/4 cup pimiento (chopped, drained); 1 (4 ounce) sliced mushrooms (Can, drained); salt & pepper

Submitted by Chef FWSJ

"Personal version of Paula Deen's Chicken Casserole"

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Ready In:: 1hr
Ingredients:: 10
Serves:: 6

ingredients

2 cups cooked egg noodles
2 (10 3/4 ounce) cream of mushroom soup
¹⁄₂ cup chicken broth (I use 1 cp)
¹⁄₄ cup sherry wine
4 cups chopped cooked chicken (1 Rotisserie Chicken all meat removed)
3 cups grated sharp cheddar cheese (divide 2cp + 1cp)
1 (2 1/4 ounce) sliced almonds, package (toasted preferably)
¹⁄₄ cup pimiento (chopped, drained)
1 (4 ounce) sliced mushrooms (Can, drained)
salt & pepper

directions

Preheat oven to 350°.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cps of cheese, almonds, pimentos, mushrooms, and salt and pepper to taste, and toss gently and combine.
Transfer the mixture to a greased 13x9x2-inch pan casserole dish and top with remaining cheese.
Bake at 350° for 30 minute.