1/4 cup onions minced
1/4 cup celery minced
1/4 cup green bell peppers minced
3 tablespoons butter or margarine
2 cups chicken cubed cooked
3 tablespoons pimiento diced
3 tablespoons flour
1 1/3 cups milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups noodles cooked
4 ounces sharp cheddar cheese shredded (about l cup)
1/2 cup water chestnuts sliced, drained
1/2 cup parmesan cheese grated
Preheat oven to 350°. Butter a 1 1/2 -quart shallow baking dish.
In a large skillet over medium heat, saute onion, celery and green pepper in 1 tablespoon of the butter or margarine for 3 minutes. Remove with a slotted spoon and place in a large bowl. Stir chicken and pimiento into vegetables; set aside.
In skillet over medium heat, melt remaining 2 tablespoons butter or margarine. Add flour. Cook and stir for 1 to 2 minutes. Add milk, sour cream, salt and pepper. Stirring, bring to a boil and boil until thickened. Stir into chicken mixture along with noodles, 1/2 cup of the Cheddar cheese, water chestnuts and Parmesan cheese. Spoon into baking dish.
Bake for 25 minutes. Sprinkle remaining Cheddar cheese over top. Bake 5 to 7 minutes longer or until cheese melts and is lightly browned.
Garnish with parsley and green pepper rings if desired.
Calico Chicken Casserole comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!