Ingredients

2/3 C. butter
1 lb. mushrooms; sliced
1 C. celery; chopped
1/4 C. cornstarch
2 tsp. salt
1/4 tsp. white pepper
1 tsp. thyme leaves; dried
4 C. milk
4 C. cooked chicken; diced
8 oz. egg noodles; cooked and drained
1/4 C. white wine
1 C. breadcrumbs; fine dry

Cooking Instructions

Heat 6 Tbls. of butter over medium heat. Add mushrooms and celery; Saute for 5 minutes. Strain and set aside, reserving juices. In saucepan, mix next 4 ingredients. Gradually stir in reserved juices and milk until smooth. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat. Stir in next 3 ingredients. Pour into 3-quart casserole dish. Melt remaining butter; stir in breadcrumbs. Sprinkle over top. Bake for 20 minutes at 400.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)