Chicken à la King Casserole

Time :55

Yield :4 servings

Recipe Background

Chicken à la King is a creamy American dish beloved by many. Mmm, it's so good! Well, we took the same yummy features, dumped them into a dish, and named it the Chicken à la King Casserole! We love it when the original dish is served with pasta, so we made sure to fill our version with the bounciest fettucine so we can really soak up every drip-drop of the flavor we love so much. And we also threw in some spicy pimientos to give it a bit of a kick and a Southern spin. We are so sure you're going to love these flavors transformed into Chicken à la King Casserole! It's just so tasty!

Ingredients

6 ounces fettucine noodles
2 large stalks celery diced
1 (10.75-ounce) can condensed cream of chicken soup
2/3 cup evaporated milk
1 (4-ounce) jar diced pimientos drained
2 cups chicken cooked and diced
1 cup cheddar cheese shredded
1/2 cup toasted slivered almonds optional
1 cup soft fresh breadcrumbs
2 tablespoons unsalted butter melted

Directions

Preheat the oven to 375 degrees F.
Lightly coat a 2-quart baking dish with nonstick cooking spray.
In a large saucepan of salted, boiling water, cook the fettucine noodles to al dente, according to the package directions.
Drain the fettucine noodles well and transfer them to a large bowl.
In the same saucepan over low heat, combine the celery, the cream of chicken soup, and the evaporated milk and simmer, about 5-7 minutes.
Add the pimientos, the chicken, and the cheddar cheese to the celery mixture and cook, while stirring, until the cheese has melted.
Pour the sauce over the fettucine noodles and stir to combine.
Spoon the noodle mixture into the prepared baking dish and sprinkle with the toasted almonds.
In a small bowl, add the breadcrumbs and the melted butter and use a fork to stir to combine.
Evenly sprinkle the breadcrumbs over the casserole.
Bake the casserole until the breadcrumb topping is browned, about 25-35 minutes.
Serve.