Chicken Noodle Casserole

• 1 (8 oz.) pkg. broad noodles
• 3 qt. boiling water
• 1 Tbsp. salt
• 4 1/2 c. chicken broth
• salt and pepper
• 1/2 c. chicken fat (or part butter or margarine)
• 1/2 c. flour
• 1/4 c. cold water
• 2 (10 oz.) pkg. frozen peas
• 4 to 5 c. cubed cooked chicken
• 1 (3 oz.) can chow mein noodles (optional)
• 2 cooked carrots (optional)

1. Cook broad noodles 5 minutes in boiling salted water.
2. Drain; heat broth and season with salt and pepper.
3. Blend fat, flour and cold water; add to broth, stirring.
4. Boil 3 minutes.
5. Pour boiling water over peas to separate.
6. Drain.
7. Reserve 1/2 cup peas for garnish.
8. Arrange noodles, peas, chicken and gravy in layers in a 4-quart greased casserole.
9. Mound peas in center of casserole (you may cover and refrigerate overnight).
10. Bake casserole at 375u0b0 for 40 to 50 minutes or until bubbly hot.
11. Sprinkle band of chow mein noodles around rim of dish.
12. Slice carrots on the slant to make flower petals.
13. Arrange around peas.
14. Return to oven and bake 5 minutes.

broad noodles, boiling water, salt, chicken broth, salt, chicken, flour, cold water, frozen peas, chicken, mein noodles, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=832659 (may not work)