Ingredients

  • 1/2 c / 114 g butter
  • 1/4 c / 30 g flour
  • 1 1/4 t / 8 g salt
  • 1 t MSG
  • 1/4 t dill
  • 1/4 t pepper
  • 2.3 c / 522 g chicken broth
  • 1 c sliced and sauteed mushrooms
  • 1 2/3 c / 378 g evaporated milk
  • 4 c diced, cooked chicken
  • 8 oz / 226 g fine noodles cooked
  • 1/4 c sherry
  • 1 c / 150 g soft bread crumbs (I use more)

Method

  1. Melt ¼ cup butter in a large saucepan.
  2. Remove from heat; blend in flour, salt, MSG, pepper and dill salt.
  3. Add 2 1/3 cups chicken broth; combine with milk.
  4. Stir milk mixture gradually into flour mixture; cook over low heat until mixture thickens and comes to a boil, stirring constantly.
  5. Add mushrooms, chicken, noodles and sherry.
  6. Heat through.
  7. Turn into a greased 3 ½ quart casserole.
  8. Melt three tablespoons of butter (more in proportion to extra bread crumbs), add bread crumbs, and toss gently until coated.
  9. Arrange crumbs around the edge of the casserole, and dot them with butter.

Servings

4-6

Category

Source

Pam Mahnke

Scale: ½× | 1 ½× | 1× | 2× | 3× | 4× |