Title: Chicken or tuna noodle casserole
 Categories: Casserole
      Yield: 6 Servings
 
      1 pk Wide egg noodles
      6 tb Butter or margarine
      1 c  Fresh mushrooms; chopped
           -(about 4 ozs)
      2 tb Celery; finely minced
      2 tb Onion; finely minced
      6 tb All-purpose flour
      4 c  Chicken broth
  2 1/2 c  Milk (not low-fat)
      2 cn Tuna (water packed); do not
           -drain -or-
    1/2    -(up to)
      1 lb Chicken; cooked and cubed
           -(either poach it; or broil
           -it--gives more flavor)
           To taste salt
           To taste black pepper
    1/2 c  Potato chips; crushed
    1/2 c  Cheddar cheese; shredded
    1/4 c  Bread crumbs (fine; dry)
 
  From: q@liberty.com (BZ Baker)
  
  Date: Fri, 14 Jan 94 10:16:21 pst
  
  Prepare the noodles per package directions; drain and keep warm.
  Preheat oven to 375-degrees. Grease a 2-quart casserole; set aside.
  In a 2-quart saucepan over medium heat, melt the butter; add the
  mushrooms, celery and onion. Cook about 10 minutes, stirring
  occasionally, until tender. Stir in the flour until well blended.
  Gradually add the chicken broth and milk and bring to a boil,
  stirring constantly. Reduce heat to low and cook about 5 minutes,
  stirring frequently, until the mixture is slightly thickened. Stir in
  the tuna (with the water from the can) or the chicken, salt and
  pepper. Pour the noodles into the prepared casserole, pour the sauce
  over the top (no need to stir, it'll blend in while it cooks). In a
  small bowl, combine the potato chips, cheese and bread crumbs.
  Sprinkle over the casserole. Bake for 25 minutes, or until hot and
  bubbly and the top is golden brown. I usually just serve a salad and
  French bread with this, it's very filling.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /FISH
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe