Chicken Boudine

Source: Sally Joyce, Main Library (2008)
Prep time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes


2 c
freshly cooked egg noodles
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
slivered almonds, toasted (2 1/4 oz.)
1⁄2 c
pimentos, drained and chopped
can sliced mushrooms, drained (4 oz.)
Salt and pepper


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.