Wednesday, July 6, 2011

Chicken Green Noodle Casserole

Growing up we had this about once a week because it was one of the few dishes we would all eat. Can easily be frozen for a later day!

5 chicken breasts, boiled until cooked
1/4 cup butter (1/2 a stick)
1/4 cup flour
1 cup milk
1 cup chicken broth
1/4 cup lemon juice
1 pint sour cream
1 tsp. Accent
2 tsp. Lawry's salt
1/2 tsp nutmeg
1/2 cayenne
1 tsp paprika
1 tsp salt
1 tsp pepper
1 package "green" noodles (spinach noodles)

2 tsp. butter
3/4 cup dried bread crumbs

Chop cooked chicken into bite-sized pieces.
Melt butter on stove top. Stir in flour and at medium-low heat slowly add milk. Stir constantly.
Add chicken broth.
Cook over low heat, stirring until it thickens.
Add lemon juice and sour cream.
Add all the spices to the sour cream mixture.
Cook green noodles according to package directions.
Layer sauce, noodles, chicken, sauce, noodles, chicken, etc ending with sauce.
Melt 2 tsp. butter and mix with bread crumbs. Sprinkle on top.
Bake at 325 for 30 minutes or until bubbly


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