photo credit: Steven Whitehurst

You will need:

10 oz. egg noodles

1/2 tsp. salt

1 1/2  tbs. butter

1/4 cup onion, chopped

1 clove garlic, minced

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup chicken broth

1 tsp. seasoned salt

4 cups shredded cheddar cheese

4-5 cups cooked chicken, diced

2 oz. jar of pimento

2 tbs. parsley, chopped

 Heat oven to 350 degrees.  Coat baking dish with no-stick spray.  Cook noodles according to package directions and drain.  In a large saucepan melt butter over medium heat.  Add onion and garlic, cook 2 minutes.  Add soup, chicken broth, salt, seasoned salt and half of the cheese.  Cook until sauce is smooth and cheese is melted.  Add noodles and chicken, mix well.  Transfer to a baking dish, cover and bake for 30 minutes.  Uncover, sprinkle with remaining cheese, and bake an additional 5 minutes until cheese is melted.  Sprinkle with parsley and pimento, let sit for 5 minutes and serve.

photo credit: Steven Whitehurst

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