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Chicken & Noodle Casserole

4 ounces medium noodles
4 tablespoons butter
6 to 8 ounces sliced mushrooms
1/2 cup thinly sliced celery
1/2 cup chopped onion
1 small carrot, grated
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon herb seasoning mixture or dried leaf thyme
1 1/2 cups milk
1/2 cup chicken broth
2 cups cooked diced chicken
4 ounces egg noodles, cooked and drained
1/4 cup dry white wine - or substitute more chicken broth
1/2 cup fine dry bread crumbs
1 tablespoon melted butter
2 tablespoons green onions or freshly chopped parsley, optional
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Cook noodles in boiling salted water just until tender. Drain and set aside.

Heat butter in a large saucepan over medium-low heat; add mushrooms, onion, celery, and grated carrot. Cook until tender, about 5 to 8 minutes; stir flour into the pan juices until smooth; add salt, pepper, and thyme. Gradually add milk and chicken broth. Cook, stirring constantly, until bubbly. Add chicken, noodles, and wine; simmer for 1 minute. Spoon into a 2-quart baking dish. Combine the fine bread crumbs with butter then toss with green onions or parsley if desired. Sprinkle buttered bread crumb mixture over the chicken noodle casserole. Bake at 400° for 20 to 25 minutes, until hot and bubbly.