Found this recipe on the internet when I was trying to figure out something to make, other than soup or nachos, with cooked chicken from a whole chicken. Be careful of this recipe, my brother-in-law says it’s dangerous because it’s so good you’ll eat too much! Additionally, my 2 year old son loves this recipe, and, amazingly, he has eaten it two day in a row before, which is odd for him.
8 oz. broad egg noodles
1/2 cup butter
8 oz. fresh mushrooms, slice
1/3 cup flour
2 cups chicken broth
1 cup milk
salt and pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 cups cooked chicken, cut in cubes
generous pinch of rubbed sage
Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.
Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350°F for 30 minutes.
**We have made a few small changes to this recipe. We don’t use the rubbed sage because I never have sage around due to price and not being very creative with spices. Secondly, if I don’t have egg noodles around, I just use whole wheat pasta instead and it still tastes marvelous. We have exchanged the fresh mushrooms for fresh broccoli before, but it wasn’t as big a hit.
Website where I found the recipe:
http://www.cooks.com/rec/doc/0,178,130191-250192,00.html
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