Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | (1 stick) butter or |
| \N \N | Margarine |
| ½ cup | All-purpose flour |
| 2 cups | Chicken broth |
| 1½ cup | Milk |
| 2 teaspoons | Fresh lemon juice |
| ½ teaspoon | Salt |
| ½ teaspoon | Ground pepper |
| ¼ teaspoon | Nutmeg |
| 8 ounces | Egg noodles -- cooked & |
| \N \N | Drained |
| 3 cups | Cooked -- diced chicken |
| ⅔ cup | Grated parmeasan cheese |
| 2 teaspoons | Paprika |
Preheat oven to 350~F. degrees. Melt butter in large saucepan over medium low heat. Whisk in flour and stir 3 minutes. Gradually whisk in broth and milk. Reduce heat, simmering until thick--about 10 minutes. Blend in lemon juice and seasonings. Combine cooked noodles and half the sauce, tossing gently to blend. Place in the bottom of a buttered 2-quart casserole. Top with chicken and remaining sauce.
Combine Parmesan cheese and paprika, sprinkle over casserole. Bake until bubbling and golden brown--about 30 minutes. Serve hot. YIELD: 6--8 servings of Baked Chicken German Style SOURCE: Puddin' Hill Cookbook
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