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Creamy Chicken Noodle Bake Recipe

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

Melissa Martin
Added: Friday, November 28, 2008


4 cups uncooked egg noodles
1/2 cup butter
1/4 cup all-purpose flour
1/2 tsp. salt
1/8 tsp. white pepper
3 1/2 cups milk
4 cups cooked cubed chicken
2 jars (12 oz.) chicken gravy
1 jar (2 oz.) diced pimientos, drained
1/2 cup cubed Velveeta
1/2 cup dry bread crumbs or crushed Ritz crackers
4 tsp. butter melted

Cook noodles as directed on package. Meanwhile melt 6 T. butter. Stir in flour, salt, pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir in the chicken, gravy and pimientos. Drain noodles; toss with remaining butter. Stir into chicken mixture, place in 13 x 9 inch pan. Cover and bake 350 for 30-35 minutes or until bubbly. Combine the cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake uncovered for 10 minutes or until golden brown. Let stand 5 minutes before serving.




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