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Chicken Noodle Casserole

Yield 4 servings


  • 1 (40-ounce) package STOUFFER'S Family Style Favorites Escalloped Chicken and Noodles
  • 1 1/2 teaspoons butter or margarine
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped (optional)
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 1/2 (2-ounce) jar diced pimiento, drained
  • 1/4 teaspoon pepper
  • 2 tablespoons fine, dry breadcrumbs

How to Make It

  1. Thaw escalloped chicken and noodles in refrigerator overnight.

  2. Melt butter in a large skillet over medium-high heat. Add onion and bell pepper; sauté until tender. Add cheese, and cook, stirring constantly, until cheese melts. Stir in escalloped chicken and noodles, diced pimiento, and pepper. Spoon into a lightly greased 9-inch square baking dish. Sprinkle with breadcrumbs.

  3. Bake at 350° for 25 minutes.