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Ingredients
- 2 1/2 Tbsp. butter
- 1 small pack fresh mushrooms
- 2 1/2 Tbsp. flour
- 2 can Swanson chicken broth
- 1/2 cup heavy cream
- 1 teasp. salt
- 1 12 oz bag broad egg noodles
- 1 jar pimentos, diced
- (use your favorite. Spinach noodles work well, too.)
- 1/3 c. blanched sliced almonds
- 1 cup frozen petit pois peas
- 2 cups cubed cooked chicken
Preparation
Step 1
Cook noodles and rinse with cold water. Cook mushrooms lightly in 2 1/2 Tbsp. butter. Stir in flour, add chicken stock. Cook and stir constantly over low heat until thickened. Add cream and salt. Mix noodles with pimentos and peas in a buttered 1 1/2 quart casserole. Add chicken and cover with sauce. With fork, lift to let sauce run down between noodles. Sprinkle top with almonds. Bake at 350 degrees until bubbly, 20-30 mins.