Almond - Chicken Casserole


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                                                  PAGE 63

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ALMOND- CHICKEN CASSEROLE

Submitted by Mariyln Gies from Washington

1 ( 8 oz) package noodles

2 Tablespoon butter

1 cup celery, thinly sliced

2 Tablespoon flour

1/4 teaspoon dry mustard

1 1/4 teaspoon salt

Pepper

2 1/2 cup milk

2 teaspoon Worcestershire sauce

1 cup American cheese, grated

2 cup cooked chicken or turkey, diced

1/4 cup pimento, diced

1/4 cup green pepper, diced

1 cup toasted almonds, diced

1/2 cup buttered soft bread crumbs

   Cook noodles. Melt butter ; add celery. Cover and cook over low heat for 10 minutes. Blend in flour, mustard, salt and pepper. Add milk and Worcestershire sauce; cook until thickened. Stir in cheese, chicken, pimento , green pepper , noodles and half of almonds. Put into shallow baking dish; sprinkle with crumbs and remaining almonds. Bake at 425-450 F. degrees for 15- 20 minutes.

YIELD:  8-10 minutes

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