Preparation:
Cook noodles until tender, drain. Drain mushrooms reserving liquid and adding enough water to equal 1 cup. Combine mushroom liquid with soup and sour cream. Cook onion, parsley and mushrooms in butter until onions are clear. Add salt, pepper and small amount of poultry seasoning. Then add to soup mixture. Add noodles and toss gotether. Stir in chicken and pimientos. Chill and sprinkle with toasted almonds after placing into 2 greased baking dishes. Bake 45 minutes.
Note: Can be frozen unbaked. If making to freeze, undercook the noodles slightly. Thaw in refrigerator overnight and place in casserole dish. Bake at 350 for 50-55 minutes or until hot and bubbly. |
