Click on a category to see more recipes in this category
Ingredients
4 Chicken thighs
3 Cups water
2 Tablespoons chopped celery
1 Tablespoon chopped parsley
Salt & pepper, to taste
8 ounces wide egg noodles
1/2 Cup butter
8 Ounces button mushrooms, chopped
1/2 Cup flour
1/4 Teaspoon ground sage
1 Cup milk
1/3 Cup freshly grated Parmesan cheese
Instructions
Place chicken pieces into a saucepan and cover with the water, adding celery, parsley and a pinch of salt and pepper. Bring to a boil, then lower to a simmer and cook for 20 minutes.
Remove chicken to a cutting board discard any skin and bones and chop into bite size pieces.
Strain the liquid into a measuring cup; you will need 2 cups so discard some or add water as necessary to attain that amount.
Preheat oven to 350�F. Grease a 3 quart casserole dish.
Bring a large pot of water to the boil and cook noodles according to the package directions. Drain.
In a large skillet over medium high heat, melt the butter and saute the mushrooms for 3 - 4 minutes until they begin to brown. Sprinkle with the flour and the sage and continue to cook and stir for 2 minutes. Add the measured broth and the milk and use a whisk to stir together over medium low heat for about 5 minutes total until the mixture is thick and smooth.
Combine the drained noodles with the sauce, add the cut up chicken and toss well. Taste for seasonings (see note). Place into the prepared casserole dish and sprinkle with the cheese. Bake about 30 minutes until the top is lightly browned and the casserole is heated through and bubbly.