Ingredients:
4 boneless skinless chicken breasts
1 (10 3/4 ounce) cans cream of chicken soup
1 (10 3/4 ounce) cans cream of celery soup
1/4-3/4 cup Amaretto
3/4 cup water
3/4 cup milk
1/2 cup green peas
8 -10 large mushrooms, sliced
1 medium chopped onions
1/2 cup sliced celery
1/4 cup pimientos
1 medium green peppers, sliced
1/2 cup sliced almonds
1 (12 ounce) packages wide egg noodles
2 tablespoons cooking oil
1 bay leaves
Directions:
Preheat oven to 350 degrees. Brown chicken in 1 tablespoon hot oil. Drain on paper towel.
Mix the soups together. Add the amaretto, water and milk. Mix well.
Place peas, mushrooms, onions, celery, pimiento, green peppers and almonds in a large casserole dish and mix to combine. Place browned chicken breasts on top and cover casserole with half the soup mixture. Bake uncovered for 30-35 minutes.
While casserole is baking, cook the noodles according to package directions, adding 2 tablespoons cooking oil and bay leaf to the cooking water. When the noodles are done, rinse well. In small sauce pan, warm remining amaretto soup mixture. Place in a bowl with the warmed remaining amaretto soup mixture. Keep hot until ready to serve with chicken.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.