Serves: 8
Total Calories: 373

8 ounces noodles medium (about 4 cups)
4 eggs hard-cooked
1/8 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups mushrooms sliced
4 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
2 teaspoons chicken bouillon
2 teaspoons lemon juice
1/2 teaspoon salt
dash black pepper
3 cups chicken cubed cooked
8 ounces Colby cheese cut in 1/2 -inch cubes (about 2 cups)
1/3 cup pimiento sliced
1/2 cup onion ring canned, broken in pieces

At least 1 1/2 hours or up to 24 hours before serving: Grease a deep 2-quart casserole.

Cook noodles according to package directions drain and set aside.

Meanwhile, chop eggs and place in a small bowl. Sprinkle with 1/8 teaspoon each salt and pepper set aside.

In a large saucepan over medium-high heat, saute mushrooms in 1 tablespoon of the butter for 5 minutes remove and set aside.

In same saucepan over medium heat, melt remaining 3 tablespoons butter. Add flour. Cook and stir for 1 minute. Add milk and bouillon granules. Stirring, bring to a boil and boil until thickened. Stir in lemon juice, 1/2 teaspoon salt and dash of pepper. Remove from heat.

Stir in chicken, cooked noodles, cheese, reserved eggs, reserved mushrooms and pimiento. Pour into casserole. If making ahead, cover and refrigerate up to 24 hours.

About 55 minutes before serving: Preheat oven to 350° for 10 minutes. Bake casserole, uncovered, for 20 minutes. Sprinkle with onion rings. Bake 20 to 25 minutes longer or until very hot in the center.

Nutritional Facts:

Serves: 8
Total Calories: 373
Calories from Fat: 165

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Easy Oven Omelet
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Making Poached Eggs Ahead
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Vegetarian Omelet Filling