• 3/4 c margarine

  • 1/4 c flour

  • 1 1/4 t salt

  • 1/4 t pepper

  • 1/4 t dill

  • chicken broth

  • 1 2/3 c evapoated milk

  • 4 c diced, cooked chicken (2 lbs)

  • 8 oz package fine nooodles cooked

  • 1/4 c sherry

  • 2 c soft bread crumbs

  • 6 oz can sliced mushroom


Melt 1/4 cup margarine in large sauce pan. Remove from heat; blend in flour, salt, pepper, and dill. Add enough chicken broth to mushroom liquid to make 2 1/3 cups. Combine with milk. Stir milk mixture gradually into flour mixture; cook over low heat untill mixture thickens and comes to a boil, stirring constantly. Add mushrooms, chicken, noodles and sherry. Heat through. Turn into greased 3 1/2 quart casserole. Melt 6 T margarine, add bread crumbs and toss gently till coated. Arrange crumbs around edge of casserole, dot with margarine.

Cook in a 350 degree oven until warmed through and crumbs are golden brown



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