Chicken Boudine Paula Deen Recipes

Steps:

• 1. Preheat oven to 350 degrees. NOTE: I boil boneless chicken breast for this recipe. Once done, I cut into bite size pieces. I would think you could used roasted or baked chicken as well.
• 2. In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with remaining cheese.
• 3. Bake for 30 minutes, or until bubbly.

Steps:

• Preheat oven to 350°F.
• In a large bowl, toss together the noodles, soup, broth, and sherry.
• Add the chicken, 2 cups of cheese, almonds, pimento, mushrooms, and salt and pepper, to taste, and toss to combine.
• Transfer the mixture to a greased 13x9x2-inch casserole and top with the remaining cup of cheese.
• Bake for 30 minutes, or until bubbly.
• Note: When I make this I make it without the almonds but I kept them in the recipe as this is how Paula made it on her show.

Steps:

• Preheat oven to 350 degrees F.
• While cooking the noodles, toast almond slivers in small skillet until golden brown.
• In a large bowl, mix together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, almonds, bell pepper, mushrooms, and seasonings, and toss gently to combine.
• Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.
• Bake for 30 minutes, or until bubbly.
• Sprinkle with sliced scallions and serve.