Chicken Ravioli

Beth Scott
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 fryer, cooked, boned, and chopped
  • 1 medium onion, chopped
  • 1/2 bell pepper, chopped
  • 2 Tbsp oleo
  • 1 can cream if mushroom soup
  • 1 small can chopped mushrooms (optional)
  • 1 (8 oz) package egg noodles, cooked in chicken broth
  • Salt and pepper to taste
  • Cheese, grated

In oleo, sauté onion and bell pepper until tender. Combine chicken, soups, cooked onions, peppers, mushrooms, and cooked noodles. Mix well and add salt and pepper to taste. Bake in casserole dish 30 minutes, topped with grated cheese.





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