Many moons ago (easily 40+ years), my Aunt Fan (Fanny Sue) and Aunt Mary (Mary Belle) would make this dish whenever someone visited them in Barnsdall. Nowhere, Oklahoma, where I base my Goblin’s Apprentice stories, is actually Barnsdall. I lived there for a scant few months when I was six, but I pocketed a pile of memories.
When Aunt Fan died, Aunt Mary gave me this recipe. My mom made this recipe many times when there would be a crowd, but I haven’t made it in years. Aunt Fan was the aunt who discovered my love for good food and gave me all her Bon Appetit magazines.
--er, no, this is NOT a healthy recipe, but great if you have a large crowd.
Aunt Fan’s Chicken and Noodle Casserole
1 10-oz. pkg. egg noodles, cooked and drained4 cups cooked, cubed chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
2 cups chicken broth
1 4.5-oz. can ripe olives, sliced
1 4-oz. can pimentos, chopped
1 lb. fresh mushrooms, sliced and sautéed
1 cup dry Sherry
1 lb. cheddar cheese, grated
Mix all ingredients, except cheese, together. Spoon into shallow 9 X 13 in. baking dish. Top with grated cheese. Sprinkle with paprika. Heat in 350° degree oven for 30 minutes or until cheese is melted.
Enjoy! And make your own memories!