This recipe brings smiles whenever I serve it, but especially so on dreary winter days, when the pretty colors and rich creamy tastes of this dish have everyone asking for seconds!
Ingredients:
6 oz FRENCH'S® French Fried Onions
1 tsp FRENCH'S® Dijon Mustard
1 Rotisserie Chicken
12 oz Medium Egg Noodles
2 cup Canned Condensed Cream of Mushroom Soup
2 cup Milk
10 oz Frozen Package Baby Peas
1 Jar Diced Pimentos
1/2 gal water
2 tsp salt
1 tsp pepper
Directions:
Preheat oven to 375 degrees
Place water and 1 tsp. salt into a large saucepan and bring to a boil. Add noodles and cook according to package directions.
When finished cooking, drain noodles and set aside.
While noodles are cooking, remove skin from rotisserie chicken and cut or shred meat into smaller pieces. Place in a large mixing bowl. Whisk mushroom soup and milk together until all lumps are dissolved. Add Dijon mustard, peas, pimento, remaining salt, and pepper to mushroom soup mixture. Combine with drained noodles and mix together until thoroughly combined.
Pour into a greased 13x9" baking dish. Top with French's Fried Onion Rings. Bake until bubbly and heated through, about 40 minutes.
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