Ingredients
- 3 ounces whole wheat egg noodles, cooked
- 2 (10 3/4 ounce) cans fat-free cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup dry sherry
- 1 pound cooked chicken, chopped
- 12 ounces 2% cheddar cheese, divided
- 1 (2 ounce) packages slivered almonds, toasted
- 1/4 cup chopped pimiento, drained
- 8 ounces fresh mushrooms, sliced
- 1 tablespoon olive oil
- Salt
- Ground pepper
- 1 green onion, sliced to garnish
How to Make
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Step 1: Preheat oven to 350°F.
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Step 2: Cook egg noodles.
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Step 3: Saute mushrooms in olive oil.
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Step 4: In a large bowl, toss together the noodles, soup, broth, and sherry.
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Step 5: Add the chicken, 2 cups of cheese, almonds, pimento, mushrooms, and salt and pepper, to taste, and toss to combine.
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Step 6: Transfer the mixture to a greased 13x9x2-inch casserole and top with the remaining cup of cheese.
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Step 7: Bake for 30 minutes, or until bubbly. Garnish with sliced green onion.
We hope you enjoy this recipe!
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