Recently, I wrote about the comfort food that brought such joy to a really tough week. Another friend read about it and asked for the recipe so she could try it on her boys. Since it is a child-friendly meal, I thought it’d be great to include the recipe here. The friend, K., who made it, graciously agreed to share it with me.
The recipe comes from the “More-With-Less Cookbook” and was submitted by Mona Sauder of Wauseon, Ohio, and Marjoire Geissinger of Zionsville, Pennsylvania. If I had a photo of it, I’d share that too, but I couldn’t get my camera out quickly enough before it was gobbled up. Enjoy!
Cook and drain according to package directions: 3/4 lb noodles
Saute in skillet: 5 Tbsp butter
1 small onion, chopped
3 Tbsp green pepper (optional)
1/2 cup sliced mushrooms (optional)
Add: 5 Tbsp flour
Cook and stir til bubbly
Add: 1 1/2 cup chicken broth
1 1/2 cup milk
1/2 tsp dry mustard
salt and pepper to taste
Cook, stirring until thickened.
Combine: white sauce (above)
3 cups cooked chicken (diced) or turkey
(K. adds a bag of frozen corn, too.)
Put in greased casserole dish and top with: 2/3 cup shredded cheddar cheese
buttered bread crumbs
Bake at 350 for 45 minutes.
“I sometimes add more noodles and make a little more white sauce,” K. said, adding that she boiled the chicken. “I have made it before with leftover turkey and it is really good that way, too.”
Boy, now I’m really hungry. That’s what I get for typing out a recipe just before dinnertime. It’s almost as bad as going to the grocery store on an empty stomach!