French chicken bake

Yield: 8 servings

Measure Ingredient
⅔ cup Butter
1 pounds Mushrooms; sliced
1 cup Celery; chopped
¼ cup Cornstarch
2 teaspoons Salt
¼ teaspoon White pepper
1 teaspoon Thyme leaves; dried
4 cups Milk
4 cups Cooked chicken; diced
8 ounces Egg noodles; cooked and drained
¼ cup White wine
1 cup Bread crumbs; fine dry

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)

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