From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 1 large stewing chicken (about 5 pounds)

  • 1 package (8-ounces) green spinach noodles

  • 1/4 cup butter

  • 1/4 cup flour

  • 1 cup milk

  • 1 cup chicken stock

  • 1 pint sour cream

  • 1/4 to 1/2 cup lemon juice

  • 1 can (6-ounce) mushroom pieces and juice

  • 2 teaspoons Lawry's seasoned salt

  • 1 teaspoon Accent

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon cayenne

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 Tablespoon parsley flakes

  • 1/2 cup toasted bread crumbs

  • Parmesan cheese


Cook chicken in seasoned water; remove chicken and save stock (to use in making cream sauce).  Cook noodles; drain.  Melt butter in a large saucepan.  Stir in flour.  Add milk and chicken stock.  Cook over low heat, stirring constantly until sauce thickens.

To the cream sauce add sour cream, lemon juice, mushrooms, seasoned salt, Accent, nutmeg, cayenne, paprika, salt, pepper and parsley flakes.  Mix well.  Cut chicken into large bite-sized pieces (measure 4 cups).  Butter a 3-quart casserole.

Place drained noodles in casserole.  Add layer of chicken.  Pour some sauce over chicken.  Sprinkle with bread crumbs and Parmesan cheese.  Repeat layers, ending with cheese on top.  Heat in 350 degree oven until bubbly, about 25 minutes.

SERVINGS:  8 - 10

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