Rock Hudson's Chicken Casserole


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Serves 4-6

1/4 cup butter, divided

1 1/2 tablespoons flour

1 cup chicken broth

1 cup milk

1/2 teaspoon paprika

Salt, to taste

Fresh ground pepper, to taste

1 cup mushroom caps, sliced

2 1/2 cups cooked diced chicken

1/2 (10 ounce) package frozen petite peas, lightly cooked

1 cup cooked noodles

1 tablespoon sherry wine

1/3 cup bread crumbs

1 teaspoon sweet butter, softened

Melt half the butter in skillet; gradually stir in flour. Cook over low heat,
stirring. Gradually stir in chicken broth, milk, paprika, salt and pepper; cook
over low heat about 10 minutes until thickened.

Sauté mushrooms lightly in remaining butter in a separate skillet. Add to cream
sauce with chicken, drained peas, noodles and sherry.

Place in well-greased casserole dish; top with bread crumbs and dot with
butter. Bake for 30 minutes in preheated 350 degree F oven.

Serve at once, alone, or with tossed green or wilted lettuce salad.