Categories: Casserole, Chicken, Main Dish
Ingredients
- 6 tablespoons butter or 6 tablespoons margarine
- 1/2 cup all-purpose flour
- 3 cups chicken stock
- 2 cups sour cream
- 1/2 cup white wine
- 1 dash nutmeg
- salt and pepper , to taste
- 1 lb egg noodles , cooked
- 4 1/2 cups chopped cooked chicken meat
- 1 lb mushroom , sliced and cooked
- 1 cup soft breadcrumbs
- 1/2 cup Parmesan cheese
Directions
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Preheat oven to 350 degrees.
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Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in flour; stirring constantly, cook 1 minute.
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Add stock, sour cream, and wine.
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Cook until thickened, stirring constantly.
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Add nutmeg, salt and pepper.
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Arrange the noodles in a 13×9 inch baking dish.
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Layer the chicken, mushrooms and then sauce to cover.
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Melt remaining 2 tablespoons butter and mix with the bread crumbs.
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Top the casserole with the buttered crumbs and sprinkle with Parmesan.
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Bake for 30 minutes or until heated through and bubbly.