Amount Measure Ingredient Preparation Method
8 tablespoons butter or margarine
1/4 cup flour
1 1/2 cups chicken broth
1 cup sour cream
1/8 teaspoon nutmeg
1/8 teaspoon pepper
salt to taste
1/4 cup dry sherry
1/2 pound broad egg noodles cooked and drained
4 1/2 cups cooked chicken cut up
1/2 pound mushrooms sliced and sauteed
1 cup soft bread crumbs
1/2 cup parmesan cheese fresh grated
Preheat oven to 350F.
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 a 9" x 13" baking dish. Cover
with chicken, mushrooms and salt.
Melt remaining 4 tablespoons butter; mix with bread crumbs. Sprinkle
bread crumbs and parmesan cheese over the casserole.
Bake for 30 minutes, or until hot and bubbly. May be made a day in
advance, refrigerated and baked when needed.
Notes: Serve with a simple steamed green vegetable.
