This recipe is a lot of work but SO WORTH it! This comes from the kitchen of my Great Grandmother Amy Anderson (my dads side) This to me is the ultimate comfort food in Fall. This is a NO fail chicken casserole and everyone will want this recipe! I also make this when someone passes away,or for the new mom,(they will be to busy with things to think about making dinner) this makes a great way to show people you are thinking of them. This recipe also freezes well. I hope this finds its way to your kitchen table soon, Enjoy!!
1Kluski Noodles are really the only noodles that taste good with this dish, but you can also use Wide-egg noodles too.
before you get started on the this casserole, boil Two whole chickens, 2-3 hours long, save the broth!!! VERY IMPORTANT!!!!
Skin and de-bone the chickens.Place in separate contain.
Place broth and fat in the fridge. Chill til soild.
Boil all the noodles. According to package directions.
Drain and set aside.
4In a large (5 quart) pan,over medium heat, Skim 1/2 cup of Fat off of the top of the chilled broth and add 1/2 Cup of flour and whisk together until thick.(do not burn)it needs to bubble for a full minute before adding
52 Cups of broth and 2 cups of milk, Cook till thickened-VERY thick! Stir constantly med-low heat DO NOT BURN
6Add salt and pepper, and cubed Velveeta cheese and melt into sauce.
Once thickened, add Mushrooms and pimentos.
7Stir into noodles and chicken. Separate into Two large casserole dishes, and bake at 325* for One hour or until it bubbles in the center.
8Optional!!! But really worth it,
Last 15 mins of cooking, add 1 c for each casserole, crushed potato chips.
Allow one day to defrost in refrigerator before cooking. (don't freeze potato chips)