Chicken And Noodles
|Chicken stock||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Canned sliced mushrooms||4 Ounce|
|Sherry||1⁄8 Cup (2 tbs)|
|Chopped chives||1 Tablespoon|
|Noodles||4 Ounce, cooked according, to package directions and well drained|
|Diced cooked chicken||2 1⁄2 Cup (40 tbs)|
|Butter||1 Tablespoon (To Grease)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Melt butter in saucepan.
Add flour and salt; cook until bubbly.
Gradually stir in chicken stock, milk, and liquid from mushrooms.
Cook and stir until mixture boils and is thickened.
Add sherry, marjoram, and chives.
Mix with noodles, chicken, and mushrooms.
Spoon into buttered 1 1/2 quart casserole.
Sprinkle with cheese.
Bake in 350Â°F toaster oven 20 to 25 minutes