Golden Chicken Noodle Casserole

 I bought a used cookbook Chicken Twice a Week by the Food Editors of the Farm Journal at our local book sale. Published in 1976 it is all chicken recipes and includes enough recipes to eat chicken twice a week all year long.

 I chose this recipe because it reminded me of hot dishes I used to make when I was younger and feeding a larger group of people. A good way to use up that left over poultry and have a tasty meal. I served it with Harvard beets and Garlic Toast.

 Bettie thought some left over stuffing would work well also. I must say that I didn’t put the shredded cheese on as I wanted the potato chips to stay crispy.
Golden Chicken Noodle Casserole

Makes 6 Servings

1 cup chopped celery 

1 cup chopped onion

3 tablespoons butter

1 (10 ¾ ounce) can of condensed cream of Mushroom soup

1 (5 ounce) can evaporated milk

¾ cup hot chicken broth or ¾ cup water and one chicken bouillon cube

2 cups diced cooked chicken

3 hard cooked eggs, sliced

2 cups cooked noodles (narrow to medium wide)

3 Tblsp. Chopped pimiento

¼ cup pimiento green olives sliced

½ tsp salt

¼ tsp pepper

½ teaspoon dried thyme or italian seasoning

Crushed potato chips

1 cup shredded cheddar cheese optional

 Saute celery and onion in melted butter in 10 inch skillet until tender.

 Meanwhile, combine soup and evaporated milk; stir in hot chicken broth. Add chicken, eggs, cooked noodles, pimiento, olives, salt, pepper, and thyme to soup mixture. Heat and then pour into 2 quart casserole. Top with potato chips. Adding as much as you like crushing them coarsely in your hands. Bake in 325° oven 30 minutes. Sprinkle with cheese if using; and bake 5 minutes or until cheese melts.