|1 pack||Wide egg noodles|
|6 tablespoons||Butter or margarine|
|1 cup||Fresh mushrooms; chopped (about 4 ozs)|
|2 tablespoons||Celery; finely minced|
|2 tablespoons||Onion; finely minced|
|6 tablespoons||All-purpose flour|
|4 cups||Chicken broth|
|2½ cup||Milk (not low-fat)|
|2 cans||Tuna (water packed); do not drain -or- (up to)|
|1 pounds||Chicken; cooked and cubed (either poach it; or broil it--gives more flavor)|
|To taste salt|
|To taste black pepper|
|½ cup||Potato chips; crushed|
|½ cup||Cheddar cheese; shredded|
|¼ cup||Bread crumbs (fine; dry)|
From: q@... (BZ Baker)
Date: Fri, 14 Jan 94 10:16:21 pst Prepare the noodles per package directions; drain and keep warm. Preheat oven to 375-degrees. Grease a 2-quart casserole; set aside. In a 2-quart saucepan over medium heat, melt the butter; add the mushrooms, celery and onion. Cook about 10 minutes, stirring occasionally, until tender. Stir in the flour until well blended. Gradually add the chicken broth and milk and bring to a boil, stirring constantly. Reduce heat to low and cook about 5 minutes, stirring frequently, until the mixture is slightly thickened. Stir in the tuna (with the water from the can) or the chicken, salt and pepper.
Pour the noodles into the prepared casserole, pour the sauce over the top (no need to stir, it'll blend in while it cooks). In a small bowl, combine the potato chips, cheese and bread crumbs. Sprinkle over the casserole.
Bake for 25 minutes, or until hot and bubbly and the top is golden brown. I usually just serve a salad and French bread with this, it's very filling.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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