ATTEND ANY SOUTHERN CHURCH FUND-RAISING
benefit, bereavement, informal weekend buffet lunch, or even wedding reception, and this is exactly the style of casserole that’s likely to be served—along with a couple of others. Leftover turkey and a different vegetable can be substituted for the chicken and broccoli, other cheeses might be used, and one or more herbs might be added for more intense flavor. Just make sure the cheese sauce is smooth, with no lumps, and that the casserole is served as piping hot as possible.

Makes 6 servings

INGREDIENTS

• 4 tablespoons (1⁄2 stick) butter
• 1 medium onion, finely chopped
• 1 cup sour cream
• 1 cup milk
• 1 cup shredded Swiss cheese
• 1⁄2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped pimentos
• Salt and freshly ground black pepper to taste
• 1⁄4 pound egg noodles, boiled according to package directions and drained
• 3 cups cubed cooked chicken
• One 1-ounce package frozen chopped broccoli, thawed
• 1 cup pimento-stuffed green olives, drained and cut in half
• 1⁄2 cup dry bread crumbs
• 2 tablespoons butter, melted

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease a 2-quart casserole and set aside.
2. In a large, heavy saucepan, melt the butter over moderately low heat.
3. Add the finely chopped onion to the saucepan and stir for 2 minutes.
4. Add the sour cream, milk, shredded Swiss cheese, grated Parmesan cheese, chopped pimentos, salt, and freshly ground black pepper to the saucepan.
5. Stir slowly until the cheeses melt and the sauce is smooth. Remove the saucepan from the heat.
6. In the prepared casserole, combine the boiled egg noodles, cubed cooked chicken, thawed chopped broccoli, and pimento-stuffed green olives.
7. Pour the cheese sauce over the top of the casserole.
8. In a small mixing bowl, combine the dry bread crumbs and melted butter.
9. Spoon the bread crumb mixture evenly over the top of the casserole.
10. Bake the casserole in the preheated oven until it is slightly crusty (about 35 to 40 minutes).
11. Serve the casserole hot.