Wednesday, May 13, 2009

German Style Chicken

This German Style Chicken recipe was a lot like a pot pie. My big kids liked it a lot.

The recipe calls for a 2-qt dish but it was REALLY full and hard to serve without making a big mess. I will use a 9X13 next time I make this.

I added 2 cups of frozen mixed vegetables so I could have a one-pot meal. I also left off the Parmesan cheese topping, though next time I might add the cheese in with the sauce.

Here's the recipe with my changes:

1/2 cup butter or margarine
1/2 cup all-purpose flour
2 cup chicken broth
1-1/2 cup milk
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
8 oz egg noodles, cooked & drained (I used mini bow ties)
3 cup chicken; cooked & diced
2 cups frozen mixed vegetables

Preheat oven to 350°F.
Melt butter in large saucepan over medium low heat. Whisk in flour and cook, stirring constantly stir 3 minutes. Gradually whisk in broth and milk. Reduce heat, simmering until thick, about 10 minutes. Blend in lemon juice and seasonings. Combine cooked noodles, vegetables and half the sauce, tossing gently to blend. Place in the bottom of a buttered 9X13 casserole. Top with chicken and remaining sauce. Bake until bubbling and golden brown, about 30 minutes.

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