- 3 tablespoons butter or margarine, divided
- 1 shallot, minced
- 2 tablespoons flour
- 1 cup chicken stock
- 1/2 cup dry white wine or white vermouth
- 1/2 cup half-and-half
- 1/2 cup sliced mushrooms (optional)
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 pound Boar's Head Golden Classic Chicken, sliced 1/2 inch thick, cut into 1-inch pieces
- 1/2 pound egg noodles, cooked al dente
- 2 tablespoons Boar's Head Imported Grated Parmesan Cheese
- 2 tablespoons bread crumbs
- Preheat oven to 350F.
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- In 2 tablespoons melted butter, sauté shallots 1 minute. Add flour, whisk over medium heat 2 minutes. Add stock, wine and half-and-half; then whisk until slightly thickened. Add mushrooms and remove from heat. Stir in seasonings and chicken. Pour mixture into bowl of cooked egg noodles, making sure to coat noodles thoroughly. Move noodle and chicken mixture into 2 quart casserole, sprinkle with Parmesan cheese and bread crumbs and dot with remaining tablespoon of butter. Bake until brown and bubbly, about 25 minutes.
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- Serves 4.
