| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Cooked. boned chicken |
| 1/4 |
lb |
Egg noodles |
| 1 |
ts |
Salt |
| 2 |
tb |
Melted butter |
| 1/4 |
c |
Parmesan cheese |
| 1/2 |
lb |
Lb. fresh; sliced mushrooms |
| 2 |
tb |
Butter |
| 1/8 |
ts |
Black pepper |
| 1 |
ds |
Garlic powder; (or fresh) |
| 1/4 |
c |
Butter |
| 1/3 |
c |
Sifted flour |
| 2 |
c |
Warm cream or milk |
| 1 |
c |
Warm chicken stock |
| 2 |
tb |
White wine; (optional) |
INSTRUCTIONS
SAUCE
Chicken: Cook noodles in boiling water about 10 minutes (not too soft).
Drain. Toss noodles in bowl with salt, melted butter, and Parmesan. Set
aside. Saute mushrooms in butter, pepper, and garlic for 7 to 8 minutes.
Set aside.
Sauce: Melt butter, add flour, Gradually add cream, and chicken stock,
stirring constantly. Cook until thick and smooth, about 5 minutes. Add
wine. Pour noodles in a 9 x 13 baking dish, spread mushrooms over noodles,
then half of the sauce, then chicken. Pour remaining sauce on top. Sprinkle
with more Parmesan and bake at 350 degrees for 30 minutes. Broil for 4 to 5
minutes and serve. Yields 6 servings.
Posted to recipelu-digest Volume 01 Number 519 by Sandy Snow
<sandysno@pctech.net> on Jan 14, 1998
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