Green Noodle Chicken Casserole
Large-batch green noodle chicken casserole with cream of mushroom and celery soup, water chestnuts, pimentos, Velveeta cheese and green bell pepper. Great for potlucks.
AmericanChickenIntermediate45 minBy Northstar
Ingredients
Servings
16
- 2 cup chopped cooked chicken
- 1 cup chopped celery
- 1 cup chopped onions
- 0.5 cup butter
- 6 oz canned pimentos or Spanish olives
- 12 oz green noodles
- 2 cup chicken stock
- 2 cup sliced water chestnuts
- 1 medium green bell pepper, chopped
- 21 0.5 oz cream of mushroom soup (2 cans)
- 0.5 lb Velveeta cheese
Instructions
- 1
If using whole chicken, boil to cook; remove from pan and save stock. Cool, remove skin, de-bone and cut into bite-size pieces.
- 2
Sauté celery, onion and bell pepper in butter. Add mushroom soup, pimentos, water chestnuts, cheese and 2 cups stock.
- 3
Cook green noodles in reserved stock until tender.
- 4
In greased casserole, place layers of noodles, chicken and sauce alternately until all are used.
- 5
Cook covered at 350°F until heated through and bubbly, removing cover just before taking out of oven.
Tags
chickenpastapotluckcasserolecrowd-pleaseramerican