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Chicken Boudine Recipe

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

Contributor:  
Contributor:  
Maggie Hansford

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked egg noodles
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 cup 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.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Good and fast family meal.
Hansford Family

 

 

 

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