| Almond Chicken Casserole
1 8-ounce package of noodles
2 tablespoons of butter
1 cup of chopped celery
3 tablespoons of flour
1/2 teaspoon of salt
1/4 teaspoon of dry mustard
1/8 teaspoon of black pepper
2 1/2 cups of liquid: half milk, half broth
2 teaspoons of Worcestershire sauce
1 cup of grated American cheese
3 cups of diced, cooked chicken
1/4 cup of diced pimento
1/4 cup of diced green pepper
1/2 cup of soft bread crumbs
1 cup of roasted slivered almonds | |
Cook noodles according to package directions. Cover and cook celery in butter over low heat for 10 minutes. Blend in flour, mustard, salt, and pepper. Add liquid and Worcestershire sauce. Cook and stir until thickened. Stir in cheese, chicken, pimento, green pepper, noodles, and half of the almonds. Turn into shallow baking dish. Sprinkle with buttered crumbs and remaining almonds. Bake 20 minutes at 400ºF. Serves 8.
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