"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
J Sue Townsend
Added: Sunday, November 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken, cooked, deboned, and chopped
1 (16-ounce) package egg noodles, cooked al dente
1 (16-ounce) cheddar cheese, chopped or grated
1 can cream of mushroom soup
1/2 cup green pepper, chopped
1 small jar pimiento's, chopped and drained
Topping:
10 slices white bread, crust cut off, and cubed.
1 stick of butter, melted

Directions:
Directions:
Stew chicken 30 minutes. Take out to cool and save the broth. Debone and cut chicken up.
Mix chicken, cooked noodles and soup together.
Add broth to make it moist and add cheddar cheese.
Add the green pepper and pimientos.

Add the bread cubes to the top of casserole and drizzle the melted butter over the bread cubes.

Bake in a buttered 9x13-inch pan at 350 degrees for 45 minutes.
Baking time varies depending on the moisture of
the casserole (chicken broth).

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Freezes well, defrost over night in the refrigerator.

 

 

 

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