Amish Chicken Casserole
8 ounces medium egg noodles, uncooked
½ cup butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
2 teaspoons salt
½ teaspoon black pepper
2 cups chopped cooked chicken (to save time you can use a rotisserie chicken)
1 (4-ounce) can sliced mushrooms, drained
1/3 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees. Cook noodles according to package directions; drain, and set aside.
Melt butter in medium saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in salt and pepper, set aside.
Combine noodles, chicken, and mushrooms in large bowl; stir in sauce. Spoon mixture into a lightly greased 9 x 13-inch baking dish; sprinkle with cheese.
Bake uncovered, 20 minutes or until thoroughly heated.
Serves 6
8 ounces medium egg noodles, uncooked
½ cup butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
2 teaspoons salt
½ teaspoon black pepper
2 cups chopped cooked chicken (to save time you can use a rotisserie chicken)
1 (4-ounce) can sliced mushrooms, drained
1/3 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees. Cook noodles according to package directions; drain, and set aside.
Melt butter in medium saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in salt and pepper, set aside.
Combine noodles, chicken, and mushrooms in large bowl; stir in sauce. Spoon mixture into a lightly greased 9 x 13-inch baking dish; sprinkle with cheese.
Bake uncovered, 20 minutes or until thoroughly heated.
Serves 6
