Mother’s Chicken Noodle Casserole

Dixie Albritton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 fryer or 4 breasts
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 small jar pimentos
  • 1 (8 oz) package medium flat egg noodles
  • 2 cans cream of mushroom soup
  • 1/2 lb sharp cheese, grated

Debone cooked chicken and save broth. Cook noodles in broth. Add salt and pepper to taste. Drain noddle’s. Sauté onions and peppers in little oleo until tender. Add pimentos and soup. Combine all ingredients including cheese.

Pour into baking dish and bake until set, approximately 30 minutes, in 350 degree oven.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.