Chicken and noodles baked in cream sauce

6 Servings

Ingredients

Quantity Ingredient
3 cups Chicken; cooked & cubed
6 ounces Medium egg noodles
5 tablespoons Butter
3 tablespoons Flour
2 cups Chicken broth
⅓ cup Heavy cream
Salt & pepper to taste
2 tablespoons Shallots; finely chopped
1 cup Fresh tomatoes; chopped
1 Egg; lighty beaten
2 tablespoons Fresh parmesan cheese; grated

Directions

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 11½ 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 by: More 60 Minute Gourmet - Pierre Franey Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 18, 1998

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