Chicken Casserole Recipe

Posted by NancyRadler on April 3rd, 2009 at 11:23am

Paprika, sherry, mushroom caps and peas add flavor and color to this casserole dish.

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Ingredients

1/4 C. butter, divided
1 1/2 Tbs. flour
1 C. chicken broth
1 C. milk
1/2 tsp. paprika
Salt, to taste
Fresh ground pepper, to taste
1 C. mushroom caps, sliced
2 1/2 C. cooked diced chicken
1/2 10 oz. pkg. frozen petite peas, lightly cooked
1 C. cooked noodles
1 Tbs. sherry wine
1/3 C. bread crumbs
1 tsp. sweet butter, softened

Directions

Melt half the butter in skillet; gradually stir in flour. Cook over low heat, stirring. Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened. Sauté mushrooms lightly in remaining butter in a separate skillet. Add to cream sauce with chicken, drained peas, noodles and sherry.

Place in well-greased casserole dish; top with bread crumbs and dot with butter. Bake for 30 minutes in preheated 350 degrees oven. Serve at once, alone, or with tossed green or wilted lettuce salad.

Yield: 4-6 servings

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