Chicken Noodle Casserole
one 5 pound hen
1 onion
1 stalk celery
Salt and pepper to taste
1 cup of butter, melted
3/4 cup of flour
1 cup of chicken broth
1 cup of milk
1 cup of finely chopped celery
1/2 cup of sliced mushrooms
one 8 ounce can of tomato sauce
1/4 cup of chopped pimentos
1 cup of grated American cheese
2 cloves garlic, peeled and chopped
1 pound of broad egg noodles
Place chicken in large pot in water to cover; add onion, celery stalk,
salt and pepper. Bring to a boil, skimming as needed. Simmer until
chicken is tender, about 1 hour. Remove chicken from broth and let cool.
Remove meat from bones and cut into small pieces. strain broth.
Combine butter and flour in saucepan. Add chicken broth and milk. Cook,
stirring constantly, until sauce thickens. Add celery, mushrooms, tomato
sauce, pimentos, cheese, garlic, salt, and pepper. Simmer stirring
constantly, until cheese melts.
Preheat oven to 350ºF.
Cook noodles in boiling, salted water until just tender following
package directions; drain.
Combine noodles, chicken and sauce, mix well. Transfer to greased
casserole dish. Bake for 45 minutes. Remove from oven and serve. Serves
8 |
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