Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  All Recipes

| 1. Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside. | 2. In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil. | 3. Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2		skinless boneless	-	-	-	-
celery	1	stalk		10.24	1.9008	0.4416	0.1088
mushroom	1	can	sliced	-	-	-	-
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
cheese velveeta	8	ounces	processed	678.72	21.951999999999998	36.512	49.28
butter	1/2	cup		684.0	31.428	21.372	57.6
sherry	1/3	cup		-	-	-	-
salt	1	pinch		-	-	-	-
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
cornflakes cereal	1/4	cup		-	-	-	-
paprika	1	pinch		0.4054	0.0776	0.0203	0.0185
egg noodle	3/4	package	cooked drained	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.