CHICKEN CASSEROLE II

By stepjo7269

Annie Jo Evans

Ingredients

• 4-6 lbs chicken, cut into small pieces
• 1 stick butter or oleo
• 1 c. chopped onion
• 1 c. chopped celery
• 1 can mushroom soup
• 1 jar chopped pimentos
• 1/2 lb cheddar or Velveeta cheese, grated
• 1 c. chicken broth
• 1 can water chestnuts, chopped
• 12 oz noodles or elbow spaghetti
• ●4 to 6 lb. hen or two large fryers oiled and cut up in small pieces.
• ●Saute in 1 stick of butter or oleo, 1 cup chopped onion, 1 cup of chopped celery. Add 1 can mushroom soup, 1 jar chopped pimentos, ½ lb. grated cheddar or Velveeta cheese. ( I use Velveeta), 1 cup hot chicken broth, and 1 can chopped water chestnuts.
• ●Add 12 oz. cooked green or white noodles. (I cook my noodles, or elbow spaghetti which I sometimes use, in the chicken broth. I also season hen or chickens while cooking.)
• ●Mix all ingredients together, including cut up chicken. Be sure to add enough broth to make it juicy but not soupy.
• ●Pour into two casserole dishes and bake at 350 F. until mixture begins to bubble and is hot all through.

Preparation

Step 1

●Note: This is great for a crowd! It freezes well too.