Blue Ribbon Chicken Casserole
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Sliced mushrooms||1 Can (10 oz)|
|Sherry||1⁄4 Cup (4 tbs)|
|Dried marjoram leaf||1⁄2 Teaspoon|
|Snipped chives||2 Tablespoon|
|Medium noodles||16 Ounce, cooked according to package directions (1 Package)|
|Cut up cooked chicken||5 Cup (80 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Melt butter or margarine in saucepan Blend in flour and salt.
Gradually stir in chicken broth, milk and liquid from mushrooms.
Cook, stirring constantly, until mixture thickens and comes to a boil.
Add sherry, marjoram and chives.
Combine with cooked noodles, diced cooked chicken and mushrooms.
Turn into 3 quart casserole.
Sprinkle with grated cheese.
Bake in moderate oven (350Â°) 25 to 30 minutes.