Chicken Noodle Creole

• 2 Tbsp. margarine or butter
• 1 small onion, chopped
• 1/2 small green pepper, chopped
• 1 1/2 Tbsp. flour
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 2 c. cooked chicken breasts (cubes)
• 1 (10 1/2 oz.) can cream of chicken soup
• 1 (8 oz.) can tomato sauce
• 1 tsp. freshly squeezed lemon juice
• 1 tsp. horseradish
• 1 (2 oz.) jar pimento, chopped
• 1 (3 oz.) can mushroom pieces, drained
• 3 c. (6 oz.) uncooked noodles
• 1/2 c. shredded Cheddar cheese

1. In skillet, melt butter; add onion and green pepper and cook until tender.
2. Stir in flour, salt and paprika; add cream of chicken soup and tomato sauce.
3. Mix and bring to a boil; stir in lemon juice, horseradish, pimento and mushrooms.
4. Cook noodles according to package directions; drain and rinse.
5. Combine noodles with skillet ingredients; spoon into greased casserole dish. Sprinkle with Cheddar cheese; cover and bake for 30 minutes at 350u0b0.
6. Makes 6 servings.

margarine, onion, green pepper, flour, salt, paprika, chicken breasts, cream of chicken soup, tomato sauce, freshly squeezed lemon juice, horseradish, pimento, mushroom, noodles, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018981 (may not work)