Ingredients: 4 1/2 cups cooked chicken -- cut up 1/2 pound broad egg noodles -- cooked, drained 1/4 cup dry sherry salt -- to taste 1/8 teaspoon pepper 1/8 teaspoon nutmeg 1 cup sour cream 1 1/2 cups chicken broth 1/4 cup flour 8 tablespoons butter or margarine 1/2 pound mushrooms, sautéed -- sliced 1 cup soft bread crumbs 1/2 cup parmesan cheese -- fresh grated

Recipe Info Category: Casseroles Rating: 4 Contributor: Aurora Ray

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 a preheated 350° oven for 30 minutes or until hot and bubbly. May be made a day in advance, refrigerated, and baked when needed.