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)