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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe came from my mother's Aunt Louise, who used to serve this for a crowd at her summer place in Maine. The recipe can be doubled to serve eight and baked in a 9 x 13 baking dish. Ingredients:
2 cups egg noodles, medium (cooked) |
2 cups chicken, diced (cooked) |
1 cup pimentos, chopped (2 small jars) |
1/2 cup celery, chopped |
1/2 cup green pepper, chopped |
1/4 cup onion, chopped |
1/2 cup mayonnaise |
1 (10 1/2 ounce) can cream of celery soup |
1/2 cup milk |
1 cup cheddar cheese, grated |
1/3 cup slivered almonds |
Directions:
1. Heat soup, milk and cheddar cheese in saucepan until cheese is melted.
2. In large bowl, mix mayonnaise, chopped vegetables and chicken.
3. Combine cooked noodles with chicken and cheese mixtures.
4. Turn into 8 square baking dish and sprinkle with almonds.
5. Heat for 20 minutes at 375 degrees F.
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