Chicken Casserole

Terri Hinton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

Boil 1 chicken. Cut in bite-size pieces. Boil 1 package noodles in broth. Sauté onions, celery, and bell peppers in butter. Add green onions and blades close to the end. Microwave about 3/4 pound Mexican Velveeta® with 1 can cream of mushroom soup. Mix soup and cheese mixture with peppers and onions, chicken and 1 small jar chopped pimento. Salt and pepper to taste. Add a small amount of broth to mixture. Pour in casserole and bake at 400 until bubbly.


Given by
Audrey Albritton


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