RECIPE FROM "SANDY'S
Chicken Noodle Casserole
(From Southern Living Magazine)
Sandy's Note: This recipe is delicious; it went into my "Let's Have This Again Next Week" file.
1 (40-ounce) package Stouffer's Family Style Favorites Escalloped Chicken and Noodles
1-1/2 teaspoons butter or margarine
1 small onion, chopped
1 small green or red bell pepper, chopped
2 cups (8-ounces) shredded Cheddar cheese
1/2 (2-ounce) jar diced pimiento, drained
1/4 teaspoon pepper
2 tablespoons fine, dry breadcrumbs
Thaw escalloped chicken and noodles in refigerator overnight.
Melt butter in large skillet over medium-high heat.
Add onion and bell pepper; saute until tender.
Add cheese and cook, stirring constantly until cheese melts.
Stir in escalloped chicken and noodles, diced pimiento, and bell pepper.
Spoon mixture into a lightly greased 9-inch square baking dish and sprinkle with breadcrumbs.
Bake at 350 degrees for 25 minutes.