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Rock Hudson's Chicken Casserole



  • 1/4 cup butter, divided
  • 1 1/2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 teaspoon paprika
  • Salt, to taste
  • Fresh ground pepper, to taste
  • 1 cup mushroom caps, sliced
  • 2 1/2 cups cooked diced chicken
  • 1/2 (10 ounce) package frozen petite peas, lightly cooked
  • 1 cup cooked noodles
  • 1 tablespoon sherry wine
  • 1/3 cup bread crumbs
  • 1 teaspoon sweet butter, softened


  1. Melt half the butter in skillet; gradually stir in flour. Cook over low heat, stirring. Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened.
  2. Sauté mushrooms lightly in remaining butter in a separate skillet. Add to cream sauce with chicken, drained peas, noodles and sherry.
  3. Place in well-greased casserole dish; top with bread crumbs and dot with butter.
  4. Bake for 30 minutes in preheated 350 degree F oven.
  5. Serve at once, alone, or with tossed green or wilted lettuce salad.

Serves 4 to 6.


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