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Chicken Boudine Recipe

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This recipe for Chicken Boudine, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammie Olson
Added: Friday, July 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. cooked egg noodles
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 c. chicken broth
1/4 c. dry sherry
4 c. chopped cooked chicken
3 c. grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 c. drained, chopped pimentos
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper

Directions:
Directions:
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.
Bake for 30 minutes, or until bubbly.

 

 

 

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