Plantation Chicken

  • 2½-pound fryer chicken
  • 1 (8-ounce) package egg noodles
  • 1 large onion, chopped
  • 1 cup celery, chopped
  • ¾ cup green pepper, chopped
  • 1 stick margarine
  • 1 small jar sliced pimentos
  • 2 boxes frozen broccoli stalks, cooked, drained, and torn into strips
  • 2 tablespoons slivered almonds, toasted

Boil chicken, covered with water, until done. Remove chicken from bone, and set aside. Boil noodles in chicken broth; drain. Sauté onion, celery, and green pepper in margarine. Add cooked vegetables and pimentos to cooked noodles. In a greased casserole dish, layer broccoli, noodles, and chicken. Sprinkle with toasted almonds. Bake at 350° until heated through.

Additional recipes from Centennial Cookbook that appeared originally with this one:
London Broil Marinade

To order a copy of Centennial Cookbook contact Gayle Hughes at (336) 656-3256.

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