Robert Ogle
  • 8 cups of water
  • 4 tsps. salt
  • 2 chickens
  • 2 (8 oz. ) packages fine egg noodles
  • 3/4 cup butter
  • 3/4 cup flour
  • 2 cups milk
  • 1/4 tsp. pepper
  • 2 (6 oz.) cans mushrooms
  • Parmesan cheese
  • paprika
  1. Add together water and salt. Place in water the chickens. Cook on low heat 2 to 3 hours. 
  2. Skim fat from surface of broth. Remove skin and bones from chicken. Dice chicken and set aside. Bring broth to boil. 
  3. Add egg noodles. Cook about 15 minutes or until tender. 
  4. Melt in saucepan the butter. Stir in flour and stir until smooth. Then stir in milk and pepper. 
  5. Add small amount of hot broth to this mixture. Then stir mixture into remaining broth and noodles. Cook until thickened, stirring constantly. 
  6. Add the chopped chicken and mushrooms. 
  7. Pour into two buttered 9x13 inch baking dishes. Make a 2 inch band around each casserole, using buttered bread crumbs. Sprinkle center with Parmesan cheese and paprika. Bake about 30 minutes in 350 oven until piping hot, browned and crusty on top.
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