Summary
Yield | |
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Source | Sally Joyce, Main Library (2008) |
Prep time | 15 minutes |
Cooking time | 30 minutes |
Total time | 45 minutes |
Ingredients
2 c
freshly cooked egg noodles 2
cans cream of mushroom soup (10 3/4 oz.) 1⁄2 c
chicken broth 1⁄2 c
dry sherry 4 c
cooked chicken, chopped 3 c
sharp cheese, grated and divided 1
slivered almonds, toasted (2 1/4 oz.) 1⁄2 c
pimentos, drained and chopped 1
can sliced mushrooms, drained (4 oz.)Instructions
Preheat oven to 350º. In a large bowl, toss together the noodles, soup, broth and sherry. Add the chicken, 2 cups cheese, almonds, pimentos, mushrooms, and salt and pepper to taste. Toss gently to combine. Transfer mixture to a greased 13 x 9 baking dish and top with the remaining cheese. Bake for 30 minutes, or until bubbly.