Best Pennsylvania Chicken Casserole
Pennsylvania Chicken Casserole recipe
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | package |
egg noodles
cooked |
*
|
| 3 | tablespoons | olive oil |
|
| 1 ½ | cups |
celery
chopped |
|
| ½ | cup | green bell peppers |
|
| ¼ | cup |
onions
chopped |
|
| 1 | can | soup, cream of chicken |
|
| ⅔ | cup | milk |
|
| ½ | cup | sour cream |
|
| 2 | cups |
cheddar cheese
shredded |
|
| 2 | cups |
chicken
cooked, chopped |
|
| 1 | can |
mushrooms
chopped |
*
|
| 4 | ounces |
pimentos
drained, diced |
|
| ½ | tablespoon | salt |
|
| ¼ | tablespoon | nutmeg |
|
| ⅛ | tablespoon | black pepper |
|
| ½ | cup |
almonds
, slivered |
*
|
Directions
In a large skillet, heat oil.
Add celery, peppers and onion.
Cook until tender.
Stir in soup, milk, sour cream and cheese.
Heat on low until cheese melts.
Combine noodles, cheese sauce, chicken, mushrooms, pimento and seasonings.
Pour into 3-qt baking dish and top with almonds.
Bake in 350℉ (180℃) oven for 40 minutes or until hot and bubbly.
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