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Chicken And Noodles Baked In Cream Sauce Recipe

by Global Cookbook

Ingredients

3 c. Chicken, cooked & cubed 6 ounce Medium egg noodles 5 Tbsp. Butter 3 Tbsp. Flour 2 c. Chicken broth

1/3 c. Heavy cream Salt & pepper to taste 2 Tbsp. Shallots, finely minced 1 c. Fresh tomatoes, minced 1 x Egg, lighty beaten 2 Tbsp. Fresh parmesan cheese, grated

Directions

1. Cook the noodles according to package diretios, don't overcook. Drain and return to the pot with 1 Tbsp of the butter, toss well.
2. Meanwhile, heat 2 Tbsp butter in a saucepan and add in the flour stirring with a wire whisk. When blended add in the chicken broth and continue stirring till smooth and creamy. Simmer about 5 min.
3. Add in the cream and let simmer briefly. Season to taste with salt and pepper. Set aside.
4. Heat 2 Tbsp butter in another saucepan and add in the shallots. Cook briefly, stirring, then add in the tomatoes and cook down about 3 min.
5. Add in the chicken and reseason.
6. Add in 1 c. of the cream sauce and stir gently; set aside.
7. To the remaining cream sauce add in the egg, bring to a boil stirring rapidly with a whisk. Don't overcook, remove from heat.
8. Butter and 11 1/2 X 8 X 2 inch baking pan with the remaining Tbsp. of butter. Add in the noodles, and smooth them over.
9. Spoon the chicken and saue mix over the noodles. Cover with the cream/egg sauce and sprinkle with cheese.
10. Place the dish under the broiler and cook till nicely browned and bubbling on top.
11. Notes:Serve with a tossed green salad and a crusty loaf of bread.

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