Yield: 8 servings
|1 pounds||Mushrooms; sliced|
|1 cup||Celery; chopped|
|¼ teaspoon||White pepper|
|1 teaspoon||Thyme leaves; dried|
|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)