Ingredients

  • 3/4 c margarine
  • 1/4 c flour
  • 1 1/4 t salt
  • 1/4 t pepper
  • 1/4 t dill
  • chicken broth
  • 1 2/3 c evapoated milk
  • 4 c diced, cooked chicken (2 lbs)
  • 8 oz package fine nooodles cooked
  • 1/4 c sherry
  • 2 c soft bread crumbs
  • 6 oz 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