French Chicken Bake Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2/3 cup: Butter,
4 cup: Milk,
1 lbs: Mushrooms, sliced
4 cup: Cooked chicken, diced
1 cup: Celery, chopped
8 ounce: Egg noodles, cooked
1/4 cup: Cornstarch,
-- and drained,
2 tsp: Salt,
1/4 cup: White wine,
1/4 tsp: White pepper,
1 cup: Bread crumbs, fine dry
1 tsp: Thyme leaves, dried
Directions:
Recipe by: Come and Get It! by Jr. Welfare League of Talladega, Al
Heat 6 Tbs of butter over medium heat. Add mushrooms and celery;
saute 5 mins. Strain and set aside, reserving juices. In saucepan,
mix next 4 ingredients. Gradually stir in reserved juices and milk
until smooth. Bring to a boil over medium heat, stirring constantly;
boil 1 min. Remove from heat. Stir in next 3 ingredients. Pour into
3-Qt casserole dish. Melt remaining butter; stir in bread crumbs.
Sprinkle over top. Bake for 20 mins at 400 degrees. Yield: 8 to 10
servings.
Originally submitted to book by Mrs. Michael G. Helton (Lynda)
Source from luhu.jp
Heat 6 Tbs of butter over medium heat. Add mushrooms and celery;
saute 5 mins. Strain and set aside, reserving juices. In saucepan,
mix next 4 ingredients. Gradually stir in reserved juices and milk
until smooth. Bring to a boil over medium heat, stirring constantly;
boil 1 min. Remove from heat. Stir in next 3 ingredients. Pour into
3-Qt casserole dish. Melt remaining butter; stir in bread crumbs.
Sprinkle over top. Bake for 20 mins at 400 degrees. Yield: 8 to 10
servings.
Originally submitted to book by Mrs. Michael G. Helton (Lynda)
Source from luhu.jp
Tags
Chicken