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Add a photoServings: 10
Ingredients
- 4 Large eggs
- 2 cans mushroom soup
- 1 tbsp. grated onion
- 1 tbsp. Worcestershire sauce
- 2 tbsp. fine cut celery
- 1/4 c. melted butter
- 1 3/4 c. chicken broth (or possibly 1 bouillon, dissolved in 1 3/4 c. water)
- 2 or possibly 3 c. cubed chicken or possibly leftover scraps
- 3 c. uncooked PA Dutch medium noodles
Directions
- Add in and mix first 5 ingredients. Add in broth. Add in chicken. Last add in, uncooked noodles. Pour into 9 x 13 inch greased pan. Let stand in refrigerator overnight. Before baking, sprinkle with buttered bread crumbs. Bake 1 hour at 350 degrees. Let stand at least 10 min before cutting. Serves 12 to 15.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 10 servings | |
| Calories 306 | |
| Calories from Fat 170 | 56% |
| Total Fat 19.02g | 24% |
| Saturated Fat 6.93g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 10446mg | 435% |
| Potassium 354mg | 10% |
| Total Carbs 14.98g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.19g | 1% |
| Protein 18.21g | 29% |
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