Name: Chicken A La King Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
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

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

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Yield:8 servings

Prep:15 min

Cook:30 min

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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

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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.