| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Casseroles, Poultry |
8 |
Servings |
INGREDIENTS
| 8 |
tb |
Butter or margarine |
| 1/4 |
c |
Flour |
| 1 1/2 |
c |
Chicken broth |
| 1 |
c |
Sour cream |
| 1/8 |
ts |
Nutmeg |
| 1/8 |
ts |
Pepper |
|
|
Salt — to taste |
| 1/4 |
c |
Dry sherry |
| 1/2 |
lb |
Broad egg noodles — cooked, |
|
|
Drained |
| 4 1/2 |
c |
Cooked chicken — cut up |
| 1/2 |
lb |
Mushrooms, sauteed — |
|
|
Sliced |
| 1 |
c |
Soft bread crumbs |
| 1/2 |
c |
Parmesan cheese — fresh |
|
|
Grated |
INSTRUCTIONS
Melt 4 tablespoons butter; stir in flour, and add broth and sour cream,
stirring until thick. Add nutmeg, pepper and salt. Remove from heat and
stir in sherry. Arrange noodles in 9x13 inch baking dish. Cover with
chicken, mushrooms, and sauce. Melt remaining 4 tablespoons butter and mix
with crumbs. Top casserole with crumbs and cheese. Bake in a preheated 350^
oven for 30 minutes or until hot and bubbly. May be made a day in advance,
refrigerated, and baked when needed.
Recipe By : Merrymeeting Merry Eating
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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