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Chicken Noodle Bake




Source of Recipe


Recipe from Diane Rattray


List of Ingredients




� 6 ounces thin egg noodles, cooked, drained
� 6 tablespoons butter
� 6 to 8 ounces sliced mushrooms
� 6 tablespoons flour
� 1 2/3 cups chicken broth
� 1 cup milk
� 1/4 cup pimiento, drained, chopped
� 1 1/2 teaspoons salt
� 1/2 teaspoon pepper
� 2 cups cooked diced chicken
� 1 cup frozen peas, thawed under hot water
� 1/2 cup fresh grated Parmesan cheese, plus more for topping

Recipe



Grease a 2 1/2- to 3-quart baking dish.

In large skillet or saucepan over low heat, melt butter; saut� mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese. Spoon the mixture into the prepared baking dish. Sprinkle some Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.