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 × 9 × 2-inch casserole and top with the remaining cup of cheese.
Step 2
Bake at 350 degrees for 30 minutes, or until bubbly.
