- 2 frying chicken
- season with salt, onion, celery tops
- 1/4 c butter
- 1/4 c flour
- 1 t salt
- 2 c chicken broth
- 2 c milk
- 6 oz. can sliced mushrooms (liquid)
- 1/4 c parmesan cheese
Place fryers and 3 c water in kettle. Season with salt, celery tops and onion. Bring to boil, cover. Reduce heat and simmer one hour. Remove chicken. Strain broth, refrigerate separately. when cool, remove chicken from bones. Dice meat (5 c) Melt 1/4 c butter and add flour, 1 t. salt. Gradually stir in 2 c. chicken broth, 2 c. milk and liquid from sliced mushrooms. Put in, cook, stirring constantly until mixture thick nd boils. Combine sauce with 8 oz. pkg cooked noodles, chicken and mushrooms. Turn into 3 qt casserole. Sprinkle with 1/4 c parmesan cheese. Chill, wrap, freeze.
To bake, unwrap, cover loosely with foil. Bake 1 1/4 hour at 350. Remove foil. Bake until browned on top.