I made 2 casserole dishes tonight. One dish is for Aubrey and me, and the other is for some friends of ours that just had a baby. It freezes really well. Once frozen, thaw overnight in the refrigerator. Bake at 350 for 35 min.
Ingredients:
2.5 pounds boneless skinless chicken breasts
1/4 cup butter
1 medium green pepper, chopped
4 1/2 Tablespoons all-purpose flour
1 cup milk
1 (10 3/4 oz.) can cream of mushroom soup
2 ounces of jar chopped pimentos
1 clove garlic, minced
1/9 tsp garlic salt
1/2 tsp Worcestershire sauce
2 tsp cooking sherry
3 cups grated sharp cheddar cheese, divided
1/2 cup slivered almonds
8-ounces thin spaghetti noodles
Directions:
1. Place chicken in saucepan with water covering them. Bring to a boil. Reduce heat and simmer until chicken is tender and cooked throughout (15-20 min). Remove chicken, and reserve broth. Dice chicken into small chunks.
2. Melt butter in large sauce pan over low heat. Add green pepper, and saute' until tender. Add flour and stir constantly until smooth and then an additional minute. Gradually stir in milk. Add soup, pimentos, garlic, garlic salt, Worcestershire sauce, sherry, chicken, and 3 cups cheese; Stir well.
3. Cook noodles in boiling broth until done. Drain and rinse.
4. Combine chicken mixture with noodles (need a very large bowl). Divide mixture into two lightly greased 9x13 inch baking dishes. Sprinkle remaining cheese evenly over casserole; top with almonds. Bake at 350 for 20 min. until heated through.
Source: Betty Ann Colburn
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