chicken boudine
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.
prep time
15 Min
cook time
30 Min
method
Bake
yield
8 to 10
Ingredients
- 2 cups egg noodles, cooked (i use 4 to 6 cups cooked noodles)
- 2 - 10 3/4 ounce cans cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup dry sherry
- 4 cups cooked chicken, chopped
- 3 cups grated sharp cheese, your choice, divided
- 2 1/4 ounces package slivered almonds, toasted
- 1/4 cup pimentos, drained
- 4 ounces can mushrooms, drained
- - salt and pepper to taste
How To Make chicken boudine
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Step 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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Step 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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Step 3Bake for 30 minutes, or until bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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