Chicken Green Noodle Casserole Recipe

• 1 lg. stewing chicken (about 5 lbs.)
• 1 (8 ounce.) pkg. green spinach noodles
• 1/4 c. butter
• 1/4 c. flour
• 1 c. lowfat milk
• 1 c. chicken broth
• 1 pt. lowfat sour cream
• 1/3 to 1/2 c. lemon juice
• 2 teaspoon Lawry's seasoned salt
• 1 (6 ounce.) can mushroom pcs and juice
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon nutmeg
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 2 teaspoon black pepper
• Parmesan cheese

1. Cook chicken in seasoned water.
2. Remove chicken; save stock (for sauce).
3. Cook noodles.
4. Drain.
5. Heat butter in large saucepan.
6. Stir in flour.
7. Add in lowfat milk and chicken stock.
8. Cook over low heat, stirring constantly, till sauce thickens.
9. To cream sauce, add in lowfat sour cream, lemon juice, mushrooms, seasoned salt, nutmeg, cayenne, paprika, salt, and pepper; mix well.
10. Cut chicken into large bite-sized pcs (measure 4 c.).
11. Butter 3 qt casserole.
12. Put all ingredients together in casserole.
13. Cover with cheese.
14. Heat in 350 degree oven till bubbly, about 25 min.
15. Serves 8 to 10.

stewing chicken, green spinach noodles, butter, flour, milk, chicken broth, sour cream, lemon juice, salt, mushroom, cayenne pepper, nutmeg, paprika, salt, black pepper, parmesan cheese

Taken from cookeatshare.com/recipes/chicken-green-noodle-casserole-38555 (may not work)