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Chicken Noodle Casserole

Source of Recipe


Internet






List of Ingredients



• 1/2 cup plus 2 Tbsp butter, divided
  
• 1/2 cup all-purpose flour
  
• 3 cups rich chicken stock
  
• 2 cups sour cream
  
• 1/2 cup white wine
  
• Dash nutmeg
  
• Salt and freshly ground black pepper to taste
  
• 1 lb. egg noodles, cooked 6 to 7 minutes
  
• 4-1/2 cups cooked chicken, cut into pieces
  
• 1 lb. mushrooms
  
• 1 cup soft breadcrumbs
  
• 1/2 cup Parmesan cheese, freshly grated
  






Instructions



1. Preheat oven to 350 degrees (F).
   
   
2. Clean and slice the mushrooms and saute in 2 tablespoons butter until soft and slightly browned, about 7 minutes.
   
   
3. Melt 1/2 cup butter in saucepan over medium heat, and whisk in the flour. Cook 1 minute. Gradually add chicken stock, sour cream, and wine. Cook until thickened, stirring constantly. Add nutmeg, salt, and pepper (to taste) and blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms, then sauce to cover.
   
   
4. Melt 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the crumbs and sprinkle with Parmesan.
   
   Bake for 30 minutes or until heated through and bubbly.