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Add a photoServings: 12
Ingredients
- 1 (5-6 lb.) chicken
- 1 stick butter
- 1 c. minced onion
- 1 c. minced celery
- 1 (8 ounce.) Velveeta cheese
- 1 can mushroom soup, undiluted
- 1 med. can mushrooms, liquid removed
- 10 ounce. wide egg noodles
Directions
- Cook chicken, save broth. When cold remove chicken from bones.
- In large pan heat butter; add in onions and celery, saute/fry till tender. Add in cheese, soup and mushrooms and mix well.
- Cook noodles in broth till barely done, remove from heat and let stand in broth for 15 min. Drain noodles for 15 min saving broth.
- Pour noodles and chicken into above mix and pour into large casserole. Cover lightly and cold to room temperature. Allow to reach room temperature before placing in oven. Pour remaining broth on top before baking. Place on cookie sheet in 350 degree oven for 30 min. Remove cover and bake 15 min more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 12 servings | |
| Calories 556 | |
| Calories from Fat 323 | 58% |
| Total Fat 36.05g | 45% |
| Saturated Fat 14.43g | 58% |
| Trans Fat 0.01g | |
| Cholesterol 163mg | 54% |
| Sodium 663mg | 28% |
| Potassium 474mg | 14% |
| Total Carbs 22.53g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.17g | 2% |
| Protein 34.08g | 55% |
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