I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.
~ Carole
Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 8 oz package medium egg noodles 1/2 cup butter or margarine 1/4 cup packaged seasoned bread crumbs 1 medium onion, chopped 1/2 lb mushrooms, sliced 1/3 cup flour 1 tsp salt 1/4 tsp pepper 1/4 tsp thyme 1/2 tsp onion powder 2 cups chicken broth 1 cup milk or half-and-half 2 cups cubed, cooked chicken Instructions: Prepare noodles according to package directions; drain and set aside. In a large saucepan over medium heat, melt butter and toss with bread crumbs in a small bowl; set aside. Add onions to butter remaining in pan. Cook until tender. Add mushrooms and cook until just tender. Stir in flour, salt, thyme, onion powder, and pepper. Mix well. Stir in chicken broth and cook until mixture thickens and boils. Remove from heat. Heat oven to 350 degrees. Butter a 2-quart shallow baking dish. In a large bowl, add cooked noodles, milk and cooked chicken. Add mushroom sauce and toss gently. Pour into baking dish and sprinkle with buttered crumbs around edge. Bake for 25 to 30 minutes, or until bubbly. Serve immediately. |
Recipes Search
Copyright © 1993 - 2009 Lanier Publishing International