chicken a la king casserole
 
yield: 2 serving 
 
6 oz.  uncooked med. egg noodles 3 cups
1/2 cup  green onions, chopped
1/3 cup  margarine or butter
1/3 cup  flour
1/4 tsp  salt
1/8 tsp  pepper
1-1/2 cup  milk
1 can  chicken broth, 14 1/2 or 16 oz
1   jar green giant sliced mushrooms
2-1/2 oz.  jar, drained
1   jar pimiento, drained; 2 oz jar
2 Tbsp  parmesan cheese grated, 2-4 tbsp
 
cook noodles to desired doneness as directed on pkg. drain; rinse with hot 
water. heat oven to 350f. in large. skillet over med.-high heat, cook and 
stir onions in margarine until crisp-tender. stir in flour, salt and 
pepper; cook until mixture is smooth and bubbly, stirring constantly. 
gradually stir in milk and chicken broth. cook until mixture boils and 
thickens, stirring constantly. gradually stir in milk and chicken broth. 
cook until mixture boils and thickens, stirring constantly. remove from 
heat; stir in chicken, peas, mushrooms, pimiento and egg noodles. spoon 
into ungreased 2-qt. casserole.* sprinkle with cheese. 
 
bake at 350 for 30-40 mins. or until bubbly. makes 6 1 cup servings. 
 
*tip: recipe can be prepared to this point, covered and refrigerated up to 
24 hours. uncover, sprinkle with cheese. bake at 350f for 45-50 mins., or 
until bubbly. 
 
microwave directions: cook noodles to desired doneness as directed on pkg. 
drain; rinse with hot water. in 3 qt. microwave-safe casserole, microwave 
margarine on high fo 45-60 seconds or until melted. stir in onions. 
microwave on high for 2-3 mins. or until crisp-tender. stir in flour, 
salt, pepper, milk and chicken broth; beat well with wire whisk. microwave 
on high for 10-12 mins. or until mixture is thick and bubbly, stirring 
every 2 
 
 
 
 
(ID: 77480) Mirror: rec.food.recipes: Tue, Jan 13, 2004


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