You may also like
Categories:
chicken cream of mushroom soup milk mushrooms celery noodles grated cheese slivered almonds pimentos onions butter salt thyme eggs Worcestershire sauce
Viewed: 39 - Published at: 9 years agoIngredients
- 2 c. diced chicken
- 1 can cream of mushroom soup
- 1/2 c. milk
- 1 (3 oz.) can mushrooms, drained
- 1/2 c. celery, chopped
- 1 c. cooked noodles
- 1/2 c. grated cheese
- 1/2 c. slivered almonds, toasted
- 2 Tbsp. pimentos, chopped
- 1/2 c. onions, chopped
- 1 Tbsp. butter
- 1/2 tsp. salt
- 1/2 tsp. thyme
- 4 eggs, separated (beat well)
- 1 tsp. Worcestershire sauce
Method
- Bake at 350° or until topping is bubbly and browned some. Combine chicken, chicken soup and milk; mix well.
- Add mushrooms, celery, noodles, almonds and pimento.
- Saute onions in the butter. Add seasonings and mix well.
- Mix all together.
- Cook over low heat for 10 minutes to blend flavors.
- Put in greased 2-quart casserole. Mix egg whites to yolks; mix in cheese.
- Put this over casserole.
