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4 boneless skinless Chicken Breasts
1 (10 3/4 ounce) can Cream of Chicken Soup
1 (10 3/4 ounce) can Cream of Celery Soup
1/4-3/4 cup Amaretto
3/4 cup Water
3/4 cup Milk
1/2 cup Green Peas
8-10 large Mushrooms, sliced
1 medium chopped Onion
1/2 cup sliced Celery
1/4 cup Pimientos
1 medium Green Pepper, sliced
1/2 cup sliced Almonds
1 (12 ounce) package wide Egg Noodles
2 Tablespoons Cooking Oil
1 Bay Leaf
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Preheat oven to 350 degrees. Brown chicken in 1 tablespoon hot oil. Drain on paper towel. Mix the soups together. Add the amaretto, water and milk. Mix well. Place peas, mushrooms, onions, celery, pimiento, green peppers and almonds in a large casserole dish and mix to combine. Place browned chicken breasts on top and cover casserole with half the soup mixture. Bake uncovered for 30-35 minutes. While casserole is baking, cook the noodles according to package directions, adding 2 tablespoons cooking oil and bay leaf to the cooking water. When the noodles are done, rinse well. In small sauce pan, warm remining amaretto soup mixture. Place in a bowl with the warmed remaining amaretto soup mixture. Keep hot until ready to serve with chicken.
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