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Cheese-Topped Chicken

Serves: 6

Print this Recipe


   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


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.


Cheese-Topped Chicken comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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