"Hunger is the best sauce in the world."--Cervantes

Chicken Noodle Bake Recipe

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This recipe for Chicken Noodle Bake, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Shartle Brown
Added: Thursday, November 1, 2007


2/3 c corn flake crumbs
2 tbs butter melted
2 c uncooked noodles
2 3 oz cans chopped mushrooms
1/2 c flour
1 c milk
3 chicken bouillon cubes
1/2 c sour cream
2 c cubed cooked chicken
1/4 c parsley

Mix corn flake crumbs with melted butter. Reserve for topping.
Cook noodles according to package directions, drain well. Drain mushrooms, reserving liquid. Add chicken broth or water to mushroom liquid to measure 2 cups. Set aside.
Meanwhile, to make sauce, measure flour and milk into saucepan. Place over low het, stirring until smooth. Add bouillon cubes. Gradually add the 2 cups liquid, stirring constantly. Increase heat to medium and cook until bubbly and thickened, stirring occasionally. Remove from heat. Stir in sour cream.
Layer cooked noodles, mushrooms, chicken sauce and parsley in ungreased 2 qt. baking dish. Sprinkle buttered corn flake crumbs evenly over the top.
Bake in moderately hot oven 400 about 20 minutes or until thoroughly heated and sauce is beginning to bubble.




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