Recipe information
Yield
serves 8-10
Ingredients
2 cups freshly cooked egg noodles
Two 10 3/4-ounce cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese
One 2 1/4-ounce package slivered almonds, toasted
1/2 cup drained, chopped pimentos
One 4-ounce can sliced mushrooms, drained
Salt and pepper
Preparation
Step 1
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper to taste, and toss gently to combine. Transfer the mixture to a greased 13 x 9 x 2-inch casserole and top with the remaining cup of cheese.
Step 2
Bake at 350 degrees for 30 minutes, or until bubbly.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
