Rock Hudson
Chicken Casserole

Yield: 4 to 6 servings

Ingredients

• 1/4 cup butter, divided
• 1 1/2 tablespoons all-purpose 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

Instructions

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 degrees F oven.
5. Serve at once, alone, or with tossed green or wilted lettuce salad.