Ingredients
- 4 1/2 pounds roasting chicken , cut up
- 3 cups hot water
- 1/2 teaspoon salt
- 1 teaspoon onion salt
- 1/2 teaspoon celery salt
- 250 grams medium egg noodles
- 6 tablespoons butter
- 1 tablespoon lemon juice
- 3 tablespoons flour
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1 cup heavy cream
- 2/3 cup parmesan cheese
Preparation
Step 1
Simmer chicken in water with salt, onion salt, and celery salt, until tender, about 1 to 1 1/2 hours.
Remove the bones and refrigerate. Remove and reserve 2 1/2 cups chicken broth. Tor rest of broth add 3 cusp water and 1/2 tsp salt, ; slowly add noodles and cook until tender. Drain; rinse and place in 12 x 8 x 2 baking dish.
In saucepan melt 3 T butter, stir in flour, paprika, 1 tsp salt, pepper, nutmeg, and lemon juice. Then slowly sir in 2 1/2 cups reserved broth. Cook sauce, stirring until thickened; add cream, then pour over chicken. Cover and refrigerate.
Next day, 1 hour before serving, sir up chicken and sauce. Pour as much sauce as possible over the noodles while tossing. Turn rest of chicken mixture into centre of noodles. Sprinkle all with parmesan cheese and paprika. Bake IN 400 OVEN for 25 minutes.