1/2 c butter or margarine
1/2 c flour
1 t salt
1/2 t pepper
2 c chicken broth
2 c milk
4 c cooked chicken, cubed
1 lb thin egg noodles
1 c parmesan cheese

-Combine butter, flour, salt and pepper in skillet. Cook until bubbly
-Add chicken broth and milk, whisk and boil for 1 minute.
-Stir in chicken
-(to eat NOW continue with baking directions below) To freeze: place in 1 gallon ziploc bag.

-Cook noodles, and mix well with chicken mixture
-Pour into 9X13 pan, sprinkle with parmesan cheese and bake 30 min. at 350. Serves 6-8 servings.

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