Ingredients

Scaled 1

  • 0.75 c margarine
  • 0.25 c / 30 g flour
  • 1.25 t / 8 g salt
  • 0.25 t pepper
  • 0.25 t dill
  • chicken broth
  • 1.75 c / 397 g evapoated milk
  • 4 c diced, cooked chicken (2 lbs)
  • 8 oz / 226 g package fine nooodles cooked
  • 0.25 c sherry
  • 2 c / 300 g soft bread crumbs
  • 6 oz / 169 g can sliced mushroom

Method

Melt 1/4 cup margarine in large sauce pan. Remove from heat; blend in flour, salt, pepper, and dill. Add enough chicken broth to mushroom liquid to make 2 1/3 cups. Combine with milk. Stir milk mixture gradually into flour mixture; cook over low heat untill mixture thickens and comes to a boil, stirring constantly. Add mushrooms, chicken, noodles and sherry. Heat through. Turn into greased 3 1/2 quart casserole. Melt 6 T margarine, add bread crumbs and toss gently till coated. Arrange crumbs around edge of casserole, dot with margarine.

Cook in a 350 degree oven until warmed through and crumbs are golden brown

Category

Source

Mom 200471502119

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