French Chicken Bake
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; sauté 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)