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Chicken TetrazinneAnother relatively simple casserole and a hit with the crowds. I served this when I catered the Argus Dog Show and they raved about it.
Filling:
1/2 pound butter
3 celery stalks sliced
1 medium onion diced
1 package sliced mushrooms
1 red pepper diced
3 boneless chicken breasts cooked and diced
1 cup frozen peas
1 litre homogenized milk
500 ml 10% table cream
2 tablespoons chicken stock (heaping)
1/4 cup Parmesan cheese
1/2 teaspoon nutmeg
3 tablespoons worcestershire sauce
6 tablespoons white flour
1 package broad or extra broad egg noodles cooked
Topping:
1/2 cup bread crumbs
1/2 cup Parmesan cheese
Saulte butter and vegetables in a large pot until vegetables are tender. Reserve 1 cup of milk and add the flour to make a rue. Blend well. Add the remaining milk, cream and ingredients (including diced chicken) and simmer over medium high until almost boiling. Add the rue and stir until mixture is slightly thickened. Remove from heat. Add the cooked egg noodles and mix well. Turn into a greased 9 X 13 pan and sprinkle with topping.
Bake 350F uncovered for 1/2 hour. Great with a salad and fresh bread. This casserole can be prepared a head of time and also freezes well. Enjoy
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