| | Chicken, Mushroom & Macaroni Casserole
1 pound of mushrooms
2 cups of water
1/2 cup of butter
6 tablespoons of flour
2 cups of chicken stock
1 cup of light cream
Salt and pepper to taste
4 cups of coarsely cut cooked chicken
1 pound of macaroni
1 cup of grated Swiss cheese
Butter for dotting
Peel and stem the mushrooms. Simmer the steams and peelings in water until liquid is reduced to half. Strain and reserve liquor. Slice the mushroom caps and sauté in 2 tablespoons of the butter for 5 minutes. Melt the remaining butter. Blend in flour smoothly and add stock, 1 cup of mushroom liquor, and cream, stirring constantly until smooth and thickened. Season. Add chicken and mushrooms. Meantime, cook the macaroni in boiling, salted water for 9 minutes. Drain well. Line a buttered 4 - 5 quart casserole with eh cooked macaroni. Pour chicken and mushroom mixture into center and cover all with grated cheese. Dot with butter. Bake in 400ºF. oven until the top is golden brown 20 to 25 minutes. Serves 8 |
|
| |
|
