Ingredients:
- 1/3 cup butter
- 16 ounces sliced mushrooms
- 1 cup chopped celery
- 1/4 cup cornstarch
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme
- 4 cups milk
- 4 cups cooked diced chicken
- 8 ounces egg noodles, cooked and drained
- 1/4 cup dry white wine
- 1 cup fine dry bread crumbs, tossed with 2 to 3 tablespoons melted butter
Preparation:
Heat butter in a large saucepan or skillet over medium-low heat; add mushrooms and celery. Cook for 5 minutes, or until tender. Stir cornstarch in until well incorporated; add salt, pepper, and thyme. Gradually add milk. Cook, stirring constantly, until bubbly; gently boil for 1 minute. Remove from heat and add chicken, noodles, and wine. Taste and adjust seasonings. Spoon into a 3-quart baking dish. Sprinkle buttered bread crumbs over the chicken noodle casserole. Bake at 400° for 20 minutes.Serves 8 to 10.
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Chicken and Rice Index
Chicken Casseroles
Chicken Pies
Baked Chicken
Chicken Breast Recipes
Chicken Recipes
Chicken and Dumplings
Chicken Spaghetti
Slow Cooker Recipes | Casseroles | Main Recipe Index
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