 | | Directions |
- In a large saucepan, cook the noodles according to the package directions. Drain the water from the noodles after cooking.
- Preheat the oven to 350ºF.
- Coat the casserole dish with butter or nonstick cooking spray.
- In a large bowl, add the cooked noodles, canned chicken (drained), and the mushrooms. Stir to combine.
- Blend in the sour cream, milk, and seasonings.
- Pour the mixture into the prepared casserole dish.
- In a small bowl, combine the parmesan cheese, bread crumbs, and butter. Sprinkle this mixture on the top of the casserole.
- Dust the top of casserole with paprika if desired.
- Bake 35 to 40 minutes, until golden brown and bubbly.
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Prep Time: 30 minutes
Container: a deep 2- or 3-quart casserole dish
Servings: 8
Serving Size: 2 cups
|  | | Ingredients | | - | | 8 ounces egg noodles |
| - | | 12 ounces canned chicken, drained |
| - | | 1 1/2 cups sour cream (light sour cream works fine, but do not use fat free) |
| - | | 1/2 cup milk |
| - | | 4 ounces canned mushrooms, drained |
| - | | 1 teaspoon salt |
| - | | 1/4 teaspoon black pepper |
| - | | 1/4 cup bread crumbs |
| - | | 1/4 cup parmesan cheese |
| - | | 2 tablespoons butter or margarine, softened |
| - | | Optional: paprika |
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