Chicken Boudine

(Picture courtesy of Paula Deen and foodnetwork.com)

Recipe courtesy of Ms. Paula Deen

I LOVE Paula, but I don't make a lot of her recipes because she adds SOO much butter. As you should know if you know Paula.

But this recipe has zippo butter, but she instead replaces it with a lot of cheese. But man oh man is it good.

Chicken Boudine

• 2 cups cooked egg noodles
• 2 (10 3/4-ounce) cans cream of mushroom soup
• 1/2 cup chicken broth
• 1/4 cup dry sherry
• 4 cups chopped cooked chicken
• 3 cups grated sharp cheese, your choice, divided
• 1 (2 1/4-ounce) package slivered almonds, toasted (We omit)
  
• 1/4 cup drained, chopped pimentos
• 1 (4-ounce) can sliced mushrooms, drained (I use fresh mushrooms and cook them in a skillet with a little butter or EVOO. Once they brown, I add some seasoned salt. This is my favorite way to use fresh mushrooms)
  
• Salt and pepper

Preheat oven to 350 degrees F.

In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.

Bake for 30 minutes, or until bubbly.