Recipe by Southern Living September 2001

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Yield:
4 servings
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Ingredients

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Directions

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  • Thaw escalloped chicken and noodles in refrigerator overnight.

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  • 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.

  • Bake at 350° for 25 minutes.

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