Monday, September 19, 2005

Chicken-a-la-king Casserole © 1967

1 5- or 6-ounce package medium noodles
• • •
1 can condensed cream of chicken soup
1 6-ounce can (2/3 cup) evaporated milk
1 teaspoon salt
1 1/2 cups shredded process American cheese
2 cups diced cooked chicken or turkey
1 cup celery slices
1/4 cup diced green pepper
1/4 cup diced pimiento
1 cup slivered blanched almonds, toasted
• • •
Buttered bread crumbs

Cook noodles in boiling salted water till tender; drain. Form in nest in greased 2-quart casserole. Mix soup, milk and salt; heat, stirring constantly. Add cheese: stir till melted. Add remaining ingredients except 1/2 cup of the almonds and the crumbs; pour over noodles. Top with crumbs and remaining almonds. Bake uncovered in hot oven (400º) about 20 minutes. Makes 6 servings.


Blogger Terri said...

Think this would be ok without the celery?

7:13 AM  
Blogger Kirkkitsch said...

I think it'd be fine without the celery. It's really just there for a texture aspect. You could substitute some celery seed or celery salt. Or just bypass it altogether if you don't like the taste of celery.

Chicken-a-la-king is one of my favorite casseroles. :^d

2:23 AM  

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