Yield: 6 to 8 servings
from Hometown Cooking in New England
from Hometown Cooking in New England
| ¼ c plus 2 T | butter | salt | |
| ¼ c | unbleached flour | 1/2 lb | flat egg noodles, cooked |
| 1½ c | chicken stock | 4½ c | cooked chicken chunks |
| 1 c | sour cream | 8 oz | sliced mushrooms, sauteed |
| ¼ c | white wine or dry sherry | 1 c | soft bread crumbs |
| 1/8 tsp | ground nutmeg | ½ c | grated Parmesan cheese |
| 1/8 tsp | ground black pepper |
Prep
- Slice & saute mushrooms.
- Cook & dice chicken.
- Process soft bread crumbs.
- Cook noodles.
- Preheat oven to 350 degrees.
Cook
- Melt 1/4 c. of the butter in a saucepan.
- Stir in the flour and cook over medium heat until bubbly, stirring constantly.
- Add the stock, sour cream, and wine or sherry.
- Cook until thickened, again stirring constantly.
- Add the nutmeg, pepper, and salt to taste, blending well.
- Arrange the noodles in a 13" x 9" baking dish.
- Layer the chicken, mushrooms, and sauce on top.
- Melt the remaining 2 T butter and mix in the bread crumbs.
- Top the casserole with the buttered crumbs and sprinkle with the cheese.
- Bake for 30 minutes, or until hot and bubbly.
