chicken boudine
(2 ratings)
This is a Paula Deen recipe I found. It has become a household favorite. It makes a large pan, more than we can eat at one time. I use my sealer mate, divide what's left and freeze for later use. This dish is great by its self or serve with your favorite veggies. This is a very worthy recipe! Note: I usually double the noodles for this recipe, 2 cups didn't seem like enough.
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(2 ratings)
yield
8 to 10
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For chicken boudine
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2 cegg noodles, cooked (i use 4 to 6 cups cooked noodles)
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210 3/4 ounce cans cream of mushroom soup
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1/2 cchicken broth
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1/4 cdry sherry
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4 ccooked chicken, chopped
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3 cgrated sharp cheese, your choice, divided
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2 1/4 ozpackage slivered almonds, toasted
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1/4 cpimentos, drained
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4 ozcan mushrooms, drained
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salt and pepper to taste
How To Make chicken boudine
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1Preheat oven to 350 degrees. NOTE: I boil boneless chicken breast for this recipe. Once done, I cut into bite size pieces. I would think you could used roasted or baked chicken as well.
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2In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with remaining cheese.
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3Bake for 30 minutes, or until bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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