Ski Day Chicken Casserole

 

  • 1/2  cup           plus 2 tablespoons, butter
  • 1/2  cup           all-purpose flour
  • 3    cups          chicken stock
  • 2    cups          sour cream
  • 1/2  cup           white wine
  • dash nutmeg
  • salt and pepper -- to taste
  • 1    pound         egg noodles -- cooked
  • 4 1/2  cups        cooked chicken
  • 1    pound         mushroom -- sliced and cooked
  • 1    cup           soft bread crumbs
  • 1/2  cup           Parmesan cheese

  • Preheat oven to 350 degrees. 
  • Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour.
  • Cook 1 minute. Add stock, sour cream and wine.
  • Cook until thickened, stirring constantly.
  • Add nutmeg, salt and pepper to taste and lend well.
  • Arrange the noodles in an ovenproof casserole.
  • Layer chicken, mushroom then sauce to cover.
  • Melt remaining 2 tablespoons butter and mix with the bread crumbs.
  • Top the casserole with the buttered crumbs and sprinkle with Parmesan.
  • Bake for 30 minutes, or until heated through and bubbly.


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