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Chicken Noodle Casserole
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cups broken noodles
cups boiling water
teaspoon salt
can cream of chicken soup
/4 cup almonds, chopped
tablespoons melted butter
/2 cup evaporated milk
/8 teaspoon ground thyme
/2 pound cubed cooked chicken
/3 cup chopped green bell pepper
/2 cup bread crumbs
Preheat oven to 375 degrees F. Grease well a 6−cup baking dish. Cook noodles in boiling, salted water
until tender. Put noodles in baking dish and pour over them the mixture of soup, milk and thyme. Over
noodles and soup, place a layer each of chicken pieces and almonds. Sprinkle a mixture of melted
butter, green pepper and bread crumbs over top of casserole. Bake 20 minutes or until sauce is
bubbling.
Serves 4.
Chicken Noodle Casserole
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