CHICKEN BOUDINE
This is a Paula Deen recipe I found. It has become a household favorite. It makes a large pan, more than we can eat at one time. I use my sealer mate, divide what's left and freeze for later use. This dish is great by its self or serve with your favorite veggies. This is a very worthy recipe! Note: I usually double the noodles...
Provided by Diane Atherton
Categories Other Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. NOTE: I boil boneless chicken breast for this recipe. Once done, I cut into bite size pieces. I would think you could used roasted or baked chicken as well.
- 2. 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 remaining cheese.
- 3. Bake for 30 minutes, or until bubbly.
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Asif Wahab
[email protected]I'm not a big fan of boudin, but this chicken boudin was really good. The chicken was tender and juicy, and the seasonings were perfect.
Rayleigh Roger
[email protected]Just made this chicken boudin and it was amazing! The flavors were so well-balanced and the texture was perfect.
Igba Abraham
[email protected]This was my first time making chicken boudin and it turned out great! The instructions were clear and easy to follow. I'll be making this again for sure.
Kasenya Badiru
[email protected]I've made this chicken boudin several times now and it's always a winner. It's easy to make and always turns out delicious.
Lamickah Aliyah Naidoo
[email protected]This chicken boudin was a hit at my last dinner party. Everyone raved about the flavor and texture. I'll definitely be making it again!