Chicken Noodle casserole

By Fleur de lis

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.