"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Chicken Noodle Bake, by Laura Breid, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 lb egg noodles 3 tbsp butter 1 c diced celery 1/4 c diced onion 10 3/4 oz can cream of chicken 3/4 c milk 2 c cheddar cheese grated 1/2 c diced carrots 4 oz sliced mushrooms 1 1/2 c cooked chicken or turkey 1/2 tsp salt 1/2 tsp pepper 1/2 c buttered crumbs
Melt butter, cook celery, onion, and carrots till tender and add soup and cheese. Stir until cheese melts. Add mushrooms, chicken, salt, and pepper. Put in a 3 qt baking dish and top with crumbs. 350º for 30 minutes.
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