 | | Directions |
- Heat oven to 350°F.
- Cook the noodles according to the package directions; drain and set aside.
- In a saucepan, cook the celery and onion in butter until tender.
- Stir in the sour cream, milk, cream of chicken soup, chicken, mushrooms, peas, and noodles.
- Mix until well combined.
- Pour into a greased casserole dish.
- Sprinkle the top with cheese and bake for 30 to 35 minutes or until bubbly.
|
|
|
Prep Time: 30 minutes
Cook Time: 35 minutes
Container: saucepan, 2-quart casserole
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | 8 ounces egg noodles |
| - | | 2 cups chicken - cooked and cubed |
| - | | 1/2 cup celery - chopped |
| - | | 1/2 cup onion - chopped |
| - | | 2 tablespoons butter or margarine |
| - | | 1/2 cup sour cream |
| - | | 1 can cream of chicken soup |
| - | | 3/4 cup milk |
| - | | 8 ounces mushrooms - sliced |
| - | | 1 cup peas - frozen or canned |
| - | | 1 cup parmesan cheese - grated |
| |
| |
