Amaretto Chicken & Creamed Noodles

Ingredients:

• 4 chicken breasts browned and drained
• 8-10 large mushrooms sliced
• 1 medium chopped onion
• 1 medium green pepper, sliced
• 1/2 c. sliced celery
• 1/4 c. pimientos
• 1 small pkg. sliced almonds
• 1 bay leaf
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1/2 soup can of milk
• 1/4 to 3/4 c. Amaretto
• 1/2 c. cooked green peas
• 1 pkg. (12oz.) wide egg noodles
• 2 Tbsp. cooking oil

Directions:

1. Preheat oven to 350F.

2. Skin the chicken breasts, then brown as though you were going to fry them. Drain well on paper towels, place in casserole dish.

3. Mix the soups together and add the Amaretto plus 1/2 soup can of water and 1/2 soup can of milk.

4. Pour half the Amaretto-soup mixture over the chicken in the casserole dish.

5. Add peas, mushrooms, onions, celery, pimiento, and the almonds to the casserole dish, and bake uncovered for about 30 minutes.

6. Cook the noodles according to directions on package, but add cooking oil and bay leaf to the water. When the noodles are done, rinse them well and put them in a bowl with the remaining Amaretto-soup mixture. Keep hot until ready to serve.

This page last updated on 10.01.2000 -- Email me with comments, etc. --> fatrat@fat-rat.com