Diane Hopson Smith
Note: I usually double the noodles for this recipe, 2 cups didn't seem like enough.
2 cegg noodles, cooked (i use 4 to 6 cups cooked noodles)
210 3/4 ounce cans cream of mushroom soup
1/2 cchicken broth
1/4 cdry sherry
4 ccooked chicken, chopped
3 cgrated sharp cheese, your choice, divided
2 1/4 ozpackage slivered almonds, toasted
1/4 cpimentos, drained
4 ozcan mushrooms, drained
·salt and pepper to taste
How to Make Chicken Boudine
- Preheat 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.
- In 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.
- Bake for 30 minutes, or until bubbly.