| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Casseroles | 6 | Servings | |
INGREDIENTS
| 4 | lb | Chicken; cooked and cubed |
| 1/2 | Green pepper | |
| 1 | sm | Onion |
| 8 | oz | Broad egg noodles |
| 1 | cn | Mushrooms; drained |
| 1 | cn | Cream of mushroom soup; condensed |
| 3 | c | Buttered breadcrumbs |
| 1 | c | Butter |
| 5 | tb | Flour |
| 1/2 | c | Table cream |
| 2 1/2 | c | Chicken broth |
| 1 | ts | Salt |
INSTRUCTIONS
Cook and cube chicken; set aside. Cook noodles as directed on package and set aside. Fry green pepper and onion until soft. Melt butter in a sauce pan; add flour and stir to make a roux. Pour in cream and chicken broth. Pour over mixture of chicken, noodles, vegetables and cream of mushroom soup. Place in greased baking dish. Top with bread crumbs. Bake at 350 degrees F. for approximately 30 minutes. NOTES : This is a delicious recipe, but is by no means low in fat. However, it is a wonderful treat for company. Recipe by: Mrs Wattling Posted to MC-Recipe Digest V1 #1012 by "chussey@synapse.net" <chussey@synapse.net> on Jan 15, 1998
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