- Egg noodles
- Sliced mushrooms, to taste
- 2 tablespoons [30 mL] butter
- 1 tablespoon [15 mL] chicken fat
- 1 tablespoon [15 mL] flour
- Salt and pepper, to taste
- 1 cup [250 mL] chicken broth
- 1/2 cup [125 mL] cream [15% m.s.g.]
- 1 cup [250 mL] cooked chicken cubes
- Freshly grated Parmesan or Mozzarella cheese
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- Boil and drain noodles.
- Saute mushrooms slices in butter; mix into noodles.
- Melt chicken fat; mix in flour, salt and pepper; heat until just warm.
- Take away from heat; pour in chicken broth.
- Cook over medium heat until thickened; pour in cream.
- Pour half of sauce over cooked chicken cubes, half over boiled noodles.
- Transfer half of noodles into an oven-proof dish, cover with chicken cubes mixture and top with remaining noodles.
- Sprinkle with grated Parmesan or Mozzarella cheese.
- Bake in a preheated 350°F [180°C] oven for approximately 30 minutes.
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