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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
12 ounce package frozen egg noodles 10 3/4 ounce can cream of mushroom soup 1/2 cup milk 1/2 cup water 2 cups shredded Cheddar cheese 1 1/2 cups cooked, cubed chicken 1 1/2 cups frozen, thawed peas and carrots 2 tbsp. minced pimiento 1/4 cup seasoned dry bread crumbs 2 tbsp. grated Parmesan cheese 2 tbsp. minced fresh parsley leaves
Directions
Bring a large saucepan of water to a boil. Add frozen egg noodles and cook 20 minutes, stirring occasionally. Meanwhile, preheat oven to 375 degrees. Grease an 11x7 inch baking dish. Drain noodles well. Stir together soup, milk, water and Cheddar in a medium saucepan. Cook, stirring, over medium heat until cheese is melted and sauce is hot. Stir in noodles, chicken, peas and carrots and pimiento. Spoon mixture into the prepared dish. Stir together bread crumbs, Parmesan and parsley in a small bowl and sprinkle over top of casserole. Bake casserole 30 minutes until heated through.
Serves 6.
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