Serves: 8
Total Calories: 499

8 tablespoons butter or margarine
1/4 cup flour
1 1/2 cups chicken broth
1 cup sour cream
1/8 teaspoon nutmeg
1/8 teaspoon pepper
salt to taste
1/4 cup dry sherry
1/2 pound flat egg noodle, cooked and drained
4 1/2 cups cut-up cooked chicken
1/2 pound mushrooms, sliced and sautéed
1 cup soft bread crumbs
1/2 cup freshly grated Parmesan cheese

Melt 4 tablespoons butter; stir in flour, and add broth and sour cream, stirring until thick. Add nutmeg, pepper and salt. Remove from heat and stir in sherry. Arrange noodles in 9x13-inch baking dish. Cover with chicken, mushrooms, and sauce. Melt remaining 4 tablespoons butter and mix with crumbs. Top casserole with crumbs and cheese. Bake in preheated 350° oven for 30 minutes or until hot and bubbly. May be made day in advance, refrigerated, and baked when needed.

Nutritional Facts:

Serves: 8
Total Calories: 499
Calories from Fat: 195

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