6 oz quartered & marinated artichoke hearts, coarsely chopped
1 Tbsp summer savory
1 Tbsp basil
1 Tbsp marjoram
1 Tbsp poultry seasoning
2 Tbsp finely chopped parsley
1/3 cup Marsala wine
1 can (10.5 oz.) Campbell’s Cream of Mushroom soup
1 can (10.5 oz.) Campbell’s Cream of Celery soup
2 cans (12 oz. each) white breast chicken
2-4 oz diced pimento
1 pkg (16 oz.) wide egg noodles
2-3 cups finely shredded casserole cheese
1 cup finely crushed potato chips
9 x 12 non-stick baking dish or pan
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Let's Make It
In a large skillet, melt butter over medium heat. When sizzling, add mushrooms, bring up heat, and sauté until a light golden brown. Add celery, onion, capers and artichoke hearts, next 5 seasonings, and Marsala wine, sauté another 3-5 minutes. Add both cans of soup and liquid from canned chicken. Lower heat and heat through until liquids are completely smooth. While leaving chicken fairly chunky, add to mixture, add diced pimento, give a quick stir, cover, remove from heat, and set aside.
Preheat oven to 350°F. Following the directions for the noodles, cook the entire pkg. al dente (shorten the cooking time by 2-3 minutes), then drain and rinse with cold water.
In a large bowl combine noodles and chicken mixture, then spread evenly in baking dish. Sprinkle top with shredded cheese and crushed potato chips. Sprinkle paprika.
Cover with foil and bake for 20 minutes. Remove foil, continue baking until cheese is bubbly and showing some browning. Remove from oven. Let stand for 10 minutes or so, then cut and serve.