Serves: 6
Total Calories: 418
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.
This Cheese-Topped Chicken recipe is from the Never Say Leftovers Cookbook. Download this Cookbook today.
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