- 4 tablespoons butter or margarine
- 3 tablespoons onions minced
- 3 tablespoons celery minced
- 3 tablespoons green bell peppers
minced
- 3 tablespoons pimiento diced
- 2 cups chicken cubed cooked
- 3 tablespoons flour
- 1 1/3 cups milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 2 cups egg noodles cooked (4 ounces
uncooked)
- 1/2 cup water chestnuts sliced,
drained
- 1/2 cup parmesan cheese grated
- 1 cup sharp cheddar cheese coarsely
grated
This recipe makes 6 servings.
Heat oven to 350° F.
Heat 2 tablespoons butter or margarine in
skillet; sauté onion, celery, and green
pepper for 3 minutes.
In large bowl, combine sautéed vegetables,
pimiento, and chicken; set aside.
Heat remaining 2 tablespoons butter or
margarine in same skillet. Stir in flour and
cook for 3 minutes; stir in milk, sour
cream, salt, and pepper to taste. Cook,
stirring, until thickened. Stir into chicken
mixture with noodles, water chestnuts,
Parmesan cheese, and 1/2 cup Cheddar cheese.
Spoon into buttered shallow 1 1/2 -quart
baking dish.
Bake for 25 minutes; top with remaining 1/2
cup Cheddar cheese and return to oven for 5
to 7 minutes or until cheese melts and
browns lightly.
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