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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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In 'Quick-Fix Southern' by Rebecca Lang; Ingredients:
2 cups uncooked egg noodles |
1 rotisserie chicken |
1 tablespoon unsalted butter |
1 (8 ounce) package sliced mushrooms |
2 green onions, chopped |
1/2 cup diced red bell pepper |
1/3 cup dry sherry |
1 1/2 cups sour cream |
1/4 cup chicken broth |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 3/4 cups shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 350°.
2. Lightly spray an 8x8 inch baking dish with nonstick cooking spray.
3. Cook the noodles in boiling water for about 6 minutes; drain.
4. While the noodles are cooking, remove the skin from the chicken.
5. Pull the meat off the bone.
6. Use your fingers to shred the meat by pulling it apart in strips.
7. Heat the butter in a large skillet over medium heat.
8. Add the mushrooms and cook, stirring often, for 6 minutes, or until the liquid has evaporated.
9. Add the onions and bell pepper; cook for 3 minutes.
10. Remove the skillet from the heat and add the sherry.
11. Scrape up any browned bits from the bottom of the pan; transfer to a mixing bowl.
12. Add the noodles, chicken, sour cream, chicken broth, salt, pepper, and 1 cup of cheese to the bowl.
13. Stir well.
14. Pour into the prepared dish.
15. Top with the remaining 3/4 cup cheese.
16. Bake for 30 minutes.
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