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
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.
Sauté mushrooms lightly in remaining butter in a separate skillet. Add to cream
sauce with chicken, drained peas, noodles and sherry.
Place in well-greased casserole dish; top with bread crumbs and dot with butter.
Bake for 30 minutes in preheated 350 degree F oven.
Serve at once, alone, or with tossed green or wilted lettuce salad.