Chicken Kiev Casserole


12 oz pkg wide egg noodles, uncooked

1/4 cup butter, softened

1 teaspoon garlic powder

1 tablespoon fresh parsley, chopped

1 deli roast chicken, cubed, divided and juices reserved

2 cups frozen peas, thawed

1 cup whipping cream

paprika to taste

extra fresh parsley


Cook noodles according to package and directions until just tender; drain and set aside. In a bowl, combine butter, garlic powder and parsley. Use one teaspoon of butter mixture to grease a 13′ x 9′ baking pan. Layer half the chicken, half the noodles and all the peas; dot with half the remaining butter mixture. Repeat layers with remaining chicken, noodles and butter mixture. Pour reserved chicken juices and cream over top; sprinkle with papka. Bake, uncovered, at 350 degrees for 30 minute,or until hot and bubble. Sprinkle with parsley. Make 6 servings

Additional ingredients: You can grate up Parmesan cheese on top before removing from oven

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