Monday, December 5, 2011

Chicken Casserol

1 lg. Chicken breast (cooked and cubed)
¾ bag wide noodles
½ lb mushrooms (chopped)
¼ lb Velveeta cheese
1 can mushroom soup
½ can evaporated milk
1 cup chicken broth
½ green pepper (chopped
½ red pepper (chopped)
1 tsp. flour
1 tbsp onion (chopped)
2 tbsp. sherry

Sauté mushrooms in butter. Add flour, broth, and stir until thick. Add soup, milk, cheese, and cook until cheese is melted. Add onion, peppers, sherry, and chicken. Cook noodles as directed. In 2 qt casserole. Layer noodles and chicken. Bake at 350˚F for 35 minutes.

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