Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

German-Style Baked Chicken




Source of Recipe


Ell/EDC


Recipe Introduction


Note: Canned broth is stronger and makes a better white sauce.


List of Ingredients




¼ cup ( ½ stick) butter
5 TBSP all purpose flour
2 cups chicken broth
2/3 cup milk
½ tsp fresh lemon juice
salt, pepper & nutmeg to taste
1 lb egg noodles, freshly cooked
1 – 4lb chicken, poached, skinned & cut in 8 pieces
2/3 cup grated parmesan cheese mixed with 1 tsp sweet paprika


Recipe



Combine butter and flour in saucepan on medium-low and whisk 3 minutes. Gradually add 1½ cup broth, 2/3 cup milk. Bring to boil, simmer till thick, about 10 minutes. Blend in lemon juice and seasonings.

Preheat oven to 350*.

Moisten bottoms of 4 individual casseroles (or 1 large casserole) with remaining broth. Layer each with noodles, 2 pieces chicken, and sauce. Top with cheese mixture.

Bake until bubbling and golden brown, about 30 minutes.

Makes 4 servings.