Chicken Noodle Casserole, Tennessee styl
Source of Recipe
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Chicken Noodle Casserole, Tennessee style
1, 8 ounce package thin noodles
1 hen, (4 to 5 lbs)
3 small onions, chopped
2 green peppers, chopped
3 Tablespoons butter
1 1/2 Tablespoons flour
2 cups chicken broth, from stewing chicken
2 cups chopped tomatoes, (may used canned)
1 teaspoon salt
1 teaspoon ground black pepper
1 pound sharp Cheddar cheese, diced
1 cup buttered bread crumbs
Stew hen until tender; remove skin and bones.
Then cut meat into 1 1/2 inch pieces.
Reserve 2 cups chicken broth.
Saute onion and green pepper in in butter until tender.
Add flour, stirring until smooth.
Add broth and bring to a boil, stirring constantly,
until the sauce is thickened.
Add tomatoes and mushrooms.
Cook noodles and drain well.
In a lightly greased 2 1/2 to 3 quart casserole,
layer
half noodles, chicken, sauce, and cheese.
Repeat, making another layer.
Top with buttered bread crumbs.
Bake at 325 degrees F. for 1 hour.
Serves 6.
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