Chicken and noodles baked in cream sauce
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Chicken and noodles baked in cream sauce
  Chicken    Noodles    Pasta    Creams    Sauces  
Last updated 6/12/2012 1:13:32 AM. Recipe ID 42007. Report a problem with this recipe.
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      Title: Chicken and noodles baked in cream sauce
 Categories: Chicken, Pasta, Casseroles
      Yield: 6 Servings
 
      3 c  Chicken; cooked & cubed
      6 oz Medium egg noodles
      5 tb Butter
      3 tb Flour
      2 c  Chicken broth
    1/3 c  Heavy cream
           Salt & pepper to taste
      2 tb Shallots; finely chopped
      1 c  Fresh tomatoes; chopped
      1    Egg; lighty beaten
      2 tb Fresh parmesan cheese;
           -grated
 
  1. Cook the noodles according to package diretios, do not overcook.
  Drain and return to the pot with 1 Tbsp of the butter, toss well.
  
  2. Meanwhile, melt 2 Tbsp butter in a saucepan and add the flour
  stirring with a wire whisk. When blended add the chicken broth and
  continue stirring until smooth and creamy. Simmer about 5 minutes.
  
  3. Add the cream and let simmer briefly. Season to taste with salt and
  pepper. Set aside.
  
  4. Melt 2 Tbsp butter in another saucepan and add the shallots. Cook
  briefly, stirring, then add the tomatoes and cook down about 3
  minutes.
  
  5. Add the chicken and reseason.
  
  6. Add 1 cup of the cream sauce and stir gently; set aside.
  
  7. To the remaining cream sauce add the egg, bring to a boil stirring
  rapidly with a whisk. Do not overcook, remove from heat.
  
  8. Butter and 11 1/2 X 8 X 2 inch baking pan with the remaining
  tablespoon of butter. Add the noodles, and smooth them over.
  
  9. Spoon the chicken and saue mixture over the noodles. Cover with the
  cream/egg sauce and sprinkle with cheese.
  
  10. Place the dish under the broiler and cook until nicely browned and
  bubbling on top.
  
  Notes:
  
  Serve with a tossed green salad and a crusty loaf of bread.
  
  Recipe 




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Recipe ID 42007 (Apr 03, 2005)

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