Ingredients
Scaled 1.5
- 1.25 c margarine
- 0.5 c / 60 g flour
- 2 t / 12 g salt
- 0.5 t pepper
- 0.5 t dill
- chicken broth
- 2.5 c / 568 g evapoated milk
- 6 c diced, cooked chicken (2 lbs)
- 12 oz / 339 g package fine nooodles cooked
- 0.5 c sherry
- 3 c / 450 g soft bread crumbs
- 9 oz / 254 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
Main
Source
This work is licensed under a Creative Commons License.