1 pkg. (8 oz.) egg noodles
2 cans (5 oz. ea.) Hormel premium chunk breast of chicken, drained and flaked
2 hard cooked eggs, chopped
1/2 c. finely chopped onion
1/2 c. frozen peas, thawed
1 jar (2 oz.) diced pimientos, drained
1 c. (4 oz.) shredded Colby and Monterey Jack cheese blend
1 can (10 3/4 oz.) cream of mushroom soup
1 c. milk
salt and pepper to taste
1 c. coarsely crushed potato chips

Prepare egg noodles as package directs. Lightly grease a (3 quart) casserole dish. In a large bowl, combine the first 7 ingredients and mix well. In separate bowl, whisk together soup, milk, salt and pepper. Pour soup mixture over noodles and stir gently to combine. Spoon noodle mixture into a prepared baking dish. Sprinkle casserole with chips. Bake, uncovered, at 350° for 25-30 minutes or til casserole is golden brown and bubbly.

Chicken Noodle Casserole recipe is published in our February, 2007 Menu Minder.

You may like to try these other German style recipes below: