This recipe was created by a family friend who was a home economist. We rarely had casseroles when growing up because Dad was strictly a 'meat and potatoes' man. After Dad retired, he and Mum had lunch with Janet one day and she served this in puff pastry cups and Dad loved it! It resurrects warm, happy memories of Mum, Dad, and Janet each time I make it.
Cook Time 30 minutesmins
Course Main Courses
Servings 5people
Ingredients
3cupscooked chicken (or turkey) diced
1tinmushrooms - sliced. Drain and save juice
1/4cuppimiento (or chopped red pepper)
1cupfrozen peas - thawed
2/3cupevaporated milk
1/2cuponion - chopped
1packagechicken noodle soup
Salt and pepper to taste
Instructions
Cook chicken noodle soup according to package directions (use 1 1/2 cups water). Strain saving broth and reserve noodles.
Melt 1/3 cup butter or margarine in a large pot; add 1/2 cup flour (use rice flour if freezing) and blend with melted butter. Add the cup evaporated milk and stir to blend. Add reserved mushroom juice and chicken broth. Cook until smooth and thickened. Remove from the heat.
Add salt, pepper, peas, mushrooms, chicken, pimiento and onion. Place in a greased casserole. Top with reserved noodles (run noodles under warm water in a colander if they are stuck together as that will make them easier to spread over the top of the casserole).
Bake for 30 minutes at 350F.
Notes
This can be doubled and the second casserole frozen. Wrap well in double thickness of tin foil so that the noodles don’t dry out. It is a great recipe to use up leftover chicken or turkey.