Laun/Pruett Recipe Collection
Chicken Noyases (Mary Ann's version)

1 cup rice, cooked (use Mahatma or other white rice)
12 oz. XLNT tamales (you find these in the deli case, fresh)
1/2 lb mushrooms, fresh, sliced
4-5 chicken breasts or thighs (I used skinless, boneless thighs that I baked in the oven. I used enough to made a layer of shredded chicken.)
16 oz. Pace Picante Salsa (mild)
2 bunches scallions
3 cups cream of chicken soup (3 cans of fat free)
1/2 lb. grated cheddar cheese

I used a large 10 x 12 cassarole dish!
Make rice using 2 c. water, some salt to taste, and 1 cup raw rice.
Pre-heat oven to 350. When rice is done, layer ingredients in order given.
Insert knife in several places to allow sauce to penetrate.
BAKE AT 350 for 45 minutes.

Serves 12

"We all loved this casserole and we had it many times for our Christmas dinner. We looked forward to it. It is a great combination of flavors and it was always a hit." Recipe originally contributed by Patty Kuchenski from Ellie Zorkocy (our next door neighbor on Panorama Dr).

Note: Mary Ann always thought that this recipe was too "goopy", so she modified it... "I made it for Jennifer's family when their beloved father died, and it was a hearty cassarole that fed a crowd."

Recipe Contributed by Mary Ann Laun