- 6
Ingredients
- 1 (8-ounce) package medium egg noodles
- 1 (3 to 3 1/2-pound) broiler-fryer, cut up
- 1/4 plus 2 tablespoons butter
- 1/4 cup plus 2 tablespoons all-purpose flour
- 2 cups half-and-half
- 3 tablespoons sherry
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried whole marjoram
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 (6-ounce) jar sliced mushrooms, drained
- 1/2 cup slivered almonds, toasted
- 3 tablespoons minced fresh parsley
- 1/2 cup shredded cheddar cheese
Preparation
Step 1
Cook egg noodles according to package directions, omitting the salt. Drain and set aside.
Cook chicken in boiling water to cover, 45 minutes; drain, reserving 2 cups broth. Set both aside. Bone chicken; cut into bite-size pieces.
Melt butter in large heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 cups reserved chicken broth, half-and-half and next 6 ingredients. Cook over medium heat, stirring constantly, until thickened and bubbly. Add noodles, chicken, mushrooms, almonds and parsley, mixing well.
Spoon into lightly greased 13x9x2-inch baking dish. Cover and bake at 350 for 35 minutes. Sprinkle with cheese and bake, uncovered, an additional 5 minutes or until cheese melts.