Chicken Noodle Bake(Great For Potluck)

• 2/3 c. Kellogg's corn flake crumbs
• 2 Tbsp. butter, melted
• 2 (3 oz.) cans chopped mushrooms
• 1/2 c. flour
• 3 chicken bouillon cubes (low salt)
• 2 c. cooked chicken
• 2 c. uncooked noodles
• 1 c. milk
• 1/2 c. sour cream
• 1/4 c. snipped fresh parsley

1. Mix corn flake crumbs with melted butter.
2. Reserve for topping.
3. Cook noodles according to package directions.
4. Drain. Drain mushrooms, reserving liquid.
5. Add enough water to mushroom liquid to make 2 cups.
6. Set aside.
7. Measure flour and milk in saucepan.
8. Place over low heat, stirring until smooth.
9. Add bouillon cubes.
10. Gradually add 2 cups of liquid, stirring constantly.
11. Increase heat to medium and cook until bubbly and thickened, stirring occasionally.
12. Remove from heat and stir in cream.
13. Layer noodles, mushrooms, chicken, sauce and parsley in ungreased 2-quart baking dish.
14. Sprinkle buttered corn flakes over top.
15. Bake at 400u0b0 for 20 minutes.

kelloggs, butter, mushrooms, flour, chicken bouillon cubes, chicken, noodles, milk, sour cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808048 (may not work)