Chicken & Noodles Casserole Recipe

• 1/2 pound wide egg noodles
• 1/4 pound grated Parmesan &/or possibly Romano cheese (generous measure)
• Salt & pepper
• 4 c. cooked chicken meal
• 4 tbsp. butter
• 4 tbsp. flour
• 2 c. thin cream or possibly whole lowfat milk
• 2 c. Rich chicken stock
• Buttered crumbs, optional

1. Preheat oven to 375 degrees.
2. Serves 4-6.
3. Boil the noodles till soft, rinse in cool water.
4. Drain.
5. Reserve 2 Tbsp.
6. cheese and mix the rest with the noodles.
7. Salt and pepper to taste.
8. Arrange in a buttered baking dish and cover with the chicken.
9. Heat the butter in a small pan, add in the flour and cook and stir till well blended.
10. Heat the cream and stock; add in to the butter and flour.
11. Bring to a boil and pour over chicken.
12. Sprinkle with the remaining cheese and with buttered crumbs if you like.
13. Bake in the preheated oven till thoroughly heated and browned.

egg noodles, romano cheese, salt, meal, butter, flour, thin cream, chicken stock, buttered crumbs

Taken from cookeatshare.com/recipes/chicken-noodles-casserole-36496 (may not work)