CCL's Chicken ala King Casserole

CCL’s Chicken ala King Casserole (Cathy&John)

A recipe I’ve been modifying for a long time. Great also with leftover turkey; measurements are approximate

8 oz. medium size noodles
2 cans (10 3/4 oz.) cream of chicken soup
1 (6 oz.) can evaporated milk
1 tsp. salt
½ tsp. cayenne pepper (or to taste)
2 cups diced cooked chicken
½ cup frozen peas
½ cup celery, chopped
½ cup diced pimento
½ cup sliced mushrooms
Unseasoned bread crumbs

Cook noodles about 5 minutes (undercook before the al dente stage). Drain.

Cook celery in small amount of boiling water for 5-7 minutes. Add to noodles. Mix soup, milk, salt and pepper in medium saucepan; heat, stirring constantly. Mix thoroughly with noodles and remaining ingredients - much easier when done in a separate bowl.

Place in greased rectangular baking dish - bake uncovered for 30 minutes at 350 degrees. Top with bread crumbs the last 10 minutes and return to oven.

Serves 4-6