Chicken and Noodles

This Chicken and Noodles makes a comforting casserole with a tasty golden sauce. This dish can be prepared ahead and made with turkey if desired.

1/4 lb. wide egg noodles or homemade

3/4 cup freshly grated Parmesan cheese

2 Tbsp. butter

2 Tbsp. flour

1 cup heavy cream

1 cup chicken stock-homemade recipe here

2 cups cubed cooked chicken

2 egg yolks, lightly beaten


Preheat oven to 375 degrees. Butter a 2 quart baking dish.

Cook the noodles until al dente. Drain in colander and put in prepared baking dish, while they are still hot, stir in all but 2 Tbsp. of the cheese.

Melt the butter in a saucepan, add flour and cook for 2-3 minutes. Gradually stir in the cream and chicken stock. Cook over low heat, stirring often for 5 minutes.

Add chicken and cook another minute. Beat 1/4 cup of the hot sauce into the egg yolks, then return the yolk-sauce mixture to the chicken mixture. Stir briskly for 1 minute, remove from the heat and add salt to taste.

Place the chicken mixture over the noodles. Sprinkle with the reserved 2 Tbsp. of cheese, and bake 20-30 minutes or until golden.

Serve with Smothered Green Beans for a completely delicious meal.

Serves 4




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