Chicken A La King Casserole Recipe

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This versatile recipe was given to me by my sister-in-law when I was a new bride 37 years ago. It has been enjoyed by our family and guests and at potluck suppers more times than I can count. Folks love the chicken and noodles in a delectable cheese sauce.—Eleanor McElroy, Kernersville, North Carolina

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Chicken A La King Casserole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 8 Servings

15 30 45

Ingredients

8 ounces uncooked wide egg noodles
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup evaporated milk
1/2 teaspoon salt
6 ounces cubed process cheese (Velveeta)
2 cups diced cooked chicken
1 cup diced celery
1/4 cup diced green pepper
1/4 cup diced pimientos
3/4 cup dry bread crumbs
3 tablespoons butter, melted
1/4 cup slivered almonds

Directions

Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup, milk and salt. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add chicken, celery, green pepper and pimientos.
Drain noodles; add to chicken mixture and mix well. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 400° for 20 minutes. Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden. Yield: 8 servings.

Lighter version: Makeover Chicken A La King Casserole

Nutritional Analysis: One serving (1 cup) equals 444 calories, 22 g fat (10 g saturated fat), 98 mg cholesterol, 948 mg sodium, 36 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Chicken A La King Casserole in Light & Tasty June/July 2001, p14