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3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Several dashes hot pepper sauce
2 cups chicken broth
1 cup half-and-half or milk
1 cup grated Parmesan cheese
2 cups cooked chicken meat, cut from bone, large pieces
3 tablespoons butter or margarine (optional, for mushrooms)
3 tablespoons lemon juice (optional, for mushrooms)
1/2 lb. fresh mushrooms (optional)
1 7-oz. pkg. egg noodles, cooked until just tender, drained
1/4 cup grated Parmesan cheese
Paprika
Avocado slices, for garnish (optional)
Parsley, for garnish
Melt butter in a medium sauce pan. Stir in flour, salt, pepper, and hot pepper sauce. Cook over medium heat for a minute or two, stirring. (Stirring with a whisk is best). Slowly add the broth. Cook until slightly thickened. Stir in the milk, cheese, and chicken. Cook over medium-low heat, stirring occasionally.
Mushrooms: Wash and slice mushrooms from top to bottom through cap and stem. Heat butter and lemon juice in a skillet. Cook mushrooms over medium-high heat just until browned.
Combine cooked, drained noodles with the sauce and 2/3 of the mushrooms if used. Pour into a 1-1/2 quart baking dish. Sprinkle with remaining mushrooms, Parmesan cheese and paprika. Bake at 400 deg F. for 20 minutes. Sprinkle with parsley and garnish with avocado slices, if used, before serving. Serves 4 to 6.
*Note: This can be made ahead, covered and refrigerated. Add 10 minutes to cooking time. |
