Cheesy Chicken And Mushroom Casserole
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Green pepper||1⁄3 Cup (5.33 tbs), chopped|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||6 Tablespoon|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Milk||1 Cup (16 tbs)|
|Medium egg noodles||8 Ounce (1 Package)|
|Canned cooked chicken||15 Ounce (Three 5 Ounce Cans)|
|Cheddar cheese||1 Cup (16 tbs), shredded|
In 3-quart casserole, combine mushrooms, green pepper, onion and butter.
Cover with vented plastic wrap.
Microwave at HIGH (10) 4 to 6 minutes, until tender, stirring every 2 minutes.
Add flour, chicken broth, milk, salt and pepper.
Microwave at HIGH (10) 4 to 6 minutes, stirring with wire whisk, every 2 minutes.
Add noodles and chicken.
Top with Cheddar cheese.
Convection Bake at 325°F for 20 to 25 minutes.