Recipe - Scalloped Chicken And Noodles

8 ounce Super wide egg noodles
10 One half ounce Can of cream of chicken soup
Three fourths cup Milk
2 cup Cooked chicken; chopped
10 ounce Frozen mixed vegetables*
One half cup Chopped onion
One fourth cup Chopped pimento
1 teaspoon Salt
One half teaspoon Pepper
Pinch marjoram
Pinch thyme
1/8 teaspoon Garlic powder
One half cup Dry breadcrumbs

*thawed and drained Cook noodles in boiling, salted water until tender yet
firm, 34 minutes. Drain. Blend together soup and milk in saucepan; heat
thoroughly. Combine chicken, mixed veggies onion, pimento, salt, pepper
and spices in a large mixing bowl. Stir in noodles and soup mixture. Turn
into 2 quart casserole. Sprinkle breadcrumbs evenly over mixture. Bake in
preheated 425 degrees oven 2025 minutes, or until breadcrumbs are lightly
browned. Serves 46 I hope this is the kind of casserole your
looking for. Lisa FROM: LISA HLAVATY (FDGN81A)
Posted to MCRecipe Digest V1 #260

Date: Sat, 26 Oct 1996 15:13:39 EDT

From: coloradopegg@juno.com (peggy g seevers)