Chicken Boudine
(from SallyV’s recipe box)
I have changed a couple things from the original recipe…added onions and fresh mushrooms rather than canned. This is very good!
You can also divide the casserole into two smaller dishes and freeze one to bake later.
Source: Paula Deen
Prep time: 20 minutes
Cook time: 40 minutes
Serves 8 people
Categories: Entree - Chicken
Ingredients
- 2 T butter
- 8 oz. mushrooms, sliced
- 1 small onion, diced
- 1 clove garlic, minced
- 2 cans cream of mushroom soup
- 1/3 C. mayonnaise
- 1/2 C. chicken broth
- 1/4 C. dry sherry (or add’l broth)
- 1 4 oz. chopped pimentos
- 4 C. chopped cooked chicken
- 3 C. grated sharp cheese
- 1/4 C. slivered almonds, toasted
- 8 oz. egg noodles, cooked al dente
- Salt and pepper to taste
Directions
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Preheat oven to 350°. Spray 9X13 casserole with cooking spray.
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Sauté mushrooms, onion and garlic in butter.
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In a large bowl, mix together the soup, mayonnaise, broth, sherry, pimentos and mushroom/onion/garlic mixture. Add the chicken, cheese, almonds, and noodles; salt and pepper to taste. Stir gently to combine.
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Transfer the mixture to the prepared casserole and cover with foil.
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Bake for 20 minutes; remove foil and bake for an additional 20 minutes, or until bubbly.