Title: Chicken and Noodles Baked in Cream Sauce
Categories: Chicken, Pasta, Casseroles
Yield: 6 Servings

3 c Chicken; cooked & cubed
6 oz Medium egg noodles
5 tb Butter
3 tb Flour
2 c Chicken broth
1/3 c Heavy cream
Salt & pepper to taste
2 tb Shallots; finely chopped
1 c Fresh tomatoes; chopped
1 Egg; lighty beaten
2 tb Fresh parmesan cheese;
-grated

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 11 1/2 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 on Feb 18,
1998