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Chicken Noodle Bake




Source of Recipe


Recipe from Diane Rattray


List of Ingredients




· 6 ounces thin egg noodles, cooked, drained
· 6 tablespoons butter
· 6 to 8 ounces sliced mushrooms
· 6 tablespoons flour
· 1 2/3 cups chicken broth
· 1 cup milk
· 1/4 cup pimiento, drained, chopped
· 1 1/2 teaspoons salt
· 1/2 teaspoon pepper
· 2 cups cooked diced chicken
· 1 cup frozen peas, thawed under hot water
· 1/2 cup fresh grated Parmesan cheese, plus more for topping

Recipe



Grease a 2 1/2- to 3-quart baking dish.

In large skillet or saucepan over low heat, melt butter; sauté mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese. Spoon the mixture into the prepared baking dish. Sprinkle some Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.