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CHICKEN-CORN-NOODLE CASSEROLE

http://teriskitchen.com/padutch/chickcass.html

SERVES 6

This recipe is a casserole version of Pennsylvania Dutch or Amish Chicken Corn Chowder. I am not certain how old it is except that it has been in my family for years. Try to find PA Dutch dumpling noodles, or use the heaviest packaged noodles you can find, such as hearty or extra wide. Bowties, also known as farfalle, are a good substitute.

INGREDIENTS

1 package (8 ounces) heavy noodles

2 large eggs, beaten

Salt and pepper to taste

2 cups cooked chicken, diced

1 can (8 ounces) creamed corn

1/2-cup chopped celery

1/4-cup chopped onion

1/4-cup chopped pimento or red bell pepper

Preheat oven to 350° F. Cook noodles per package directions for al dente; drain well. Beat together the eggs, salt and pepper. Stir in the chicken, corn, celery, onion and pimento. Blend into the noodles. Pour into greased or sprayed 9-inch pie pan. Bake for 45 minutes or until bubbly.