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Rock Hudson�s Chicken Casserole




Source of Recipe


VV Daily Press


Recipe Introduction


�Celebrity Cookbook,� by Johna Blinn
(Moby Books, New York; 1981)



List of Ingredients




1⁄4 cup butter
11⁄2 tablespoons flour
1 cup chicken broth
1 cup milk
1⁄2 teaspoon paprika
Salt, to taste
Fresh ground pepper, to taste
1 cup mushroom caps, sliced
21⁄2 cups cooked diced chicken
1⁄2 package (10 oz.) frozen petite peas, lightly cooked
1 cup cooked noodles
1 tablespoon sherry wine
1⁄3 cup bread crumbs
1 teaspoon sweet butter, softened



Recipe



� Melt half the butter in skillet; gradually stir in flour. Cook over low heat, stirring. Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened.

� Saute mushrooms lightly in remaining butter in a separate skillet. Add to cream sauce with chicken, drained peas, noodles and sherry.

� Place in well-greased casserole dish; top with bread crumbs and dot with butter.

� Bake 30 minutes in preheated 350 F oven.

� Serve at once, alone, or with tossed green or wilted lettuce salad. Yield: Serves 4-6