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Creamy Chicken Casserole Recipe

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This recipe for Creamy Chicken Casserole is from Down Home Cookin' with the Davis Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 12-oz pkg Reams frozen egg noodles
2 chicken bouillon cubes
1 13-oz can evaporated milk
1 can cream of chicken soup
1 cup chopped celery
1 1/2 cup diced cooked chicken or 10 oz can chicken breast (or use left over rotisserie chicken)
1/4 cup chopped onion
2 Tbsp butter
1 2-oz jar sliced pimento (in the olive/pickle aisle usually)

OPTIONAL TOPPING:
1/2 cup bread crumbs
1 Tbsp melted butter
Directions:
Directions:
Cook noodles in 2 quarts of water seasoned with 2 chicken bouillon cubes. Saute celery and onion in butter until crisp-tender.

In a 2-qt casserole dish, combine evaporated milk and soup to make a sauce. Add remaining ingredients and mix gently.

Bake at 350º for 35 minutes or until bubbly.

Optional Topping: Sprinkle 1/2 cup bread crumbs moistened with 2 Tbsp melted butter over top of casserole before baking
Number Of Servings:
Number Of Servings:
6

 

 

 

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