Boil chicken until tender in water seasoned with salt, pepper & garlic. Remove meat & cut into 2-inch strips. Remove garlic & cook noodles in chicken stock. Add half-and-half to mushroom soup. Combine cheese, mushrooms & pimento with onion which has been cooked in butter until soft. (Add a little chicken broth to cook onion in if necessary.) Add to soup mixture to make sauce. Combine chicken, noodles & sauce. Pour into 3-quart casserole greased with chicken stock. Sprinkle top with cheese & cracker meal. Bake at 350 for 30 minutes. Sprinkle top with paprika. RITA FINCHER From
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 324 (77%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 100.5mg||31 %|
|Sodium 330.4mg||11 %|
|Potassium 186.8mg||5 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 14.1g|
|Protein 11.2g||16 %|
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Calories per serving: 421
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