Ingredients: |
Ingredients: 6 cups chicken pieces, breasts and thighs
2 onions, studded with 2 cloves
4 stalks celery
2 carrots
2 tablespoons salt
1 bay leaf
6 cups water
1/4 pound butter
1/2 cup (or more) flour
Tabasco sauce to taste
1 cup light cream
1/2 cup dry white wine
2 or 3 cloves garlic, chopped
18 sprigs parsley, chopped
1 pound mushrooms, thinly sliced
6 tablespoons butter
1 pound egg noodles
1/2 cup grated Parmesan cheese
dots of butter
sliced almonds
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Directions: |
Directions:Put chicken, onions, celery, carrots, salt, and bay leaf in water in a large kettle, bring to a boil, and simmer until tender. Remove chicken and set aside to cool; remove skin and bones, break chicken into rather large bite-sized pieces, and set aside. Reduce broth to 2 cups of liquid by boiling.
Melt 1/4 pound butter in a saucepan, add flour, and stir with a whisk until blended. Bring broth to a boil and slowly add it to the roux, whisking until smooth. Add Tabasco. Remove from heat and stir in cream and wine.
Saute garlic, parsley, and mushrooms in 6 tablespoons butter until mushrooms are limp.
Cook noodles according to package directions. Do not overcook.
Put into a large casserole dish in layers the noodles, chicken, mushroom mixture, and sauce. Add Parmesan and dots of butter. Sprinkle with sliced almonds.
Bake in a preheated 350-degree oven, covered, for 10 minutes, and uncovered under the broiler for 5 minutes until top is toasty and bubbly and a nice golden color. |
Personal
Notes: |
Personal
Notes: This recipe is from the cookbook "Guess Who's in the Kitchen?" by Kathryn Wellde, who is the mother of a friend I worked with many years ago. As some of you will remember, for a long time this was the dish I usually served to company. I made it about a year ago for a dinner party, and it is still good!
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