Hot Chicken and Noodles

Connie McKinnie, LHS

  • 1 can Ro-Tel® tomatoes
  • 1 large pack egg noodles
  • 1 can mushroom soup
  • 1 cup bell pepper
  • 1 cup celery
  • 1 cup onion
  • 1 large jar pimento
  • 1 stick oleo
  • 1 fryer
  • 1 box Velveeta® cheese (1/2 on top, 1/2 in casserole

Boil fryer; cup up. Boil noodles in broth. Sauté bell peppers, celery and onions. Mix pimento, chicken, cheese, mushrooms and noodles. Put in casserole dish. Put Velveeta® on top.

Bake at 350° until brown.





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