Earlier this month my daughter and I made a Live Facebook video making one of our family favorite meals. There were so many of you that said you wanted the recipe that I knew I had to share it.
The notes on my tattered recipe say that it comes from my Aunt Barb. The problem is, I have a couple of Aunt Barbs and I can't remember which one gave it to me. They've both indicated it wasn't from them, so I'm at a loss as to where it came from. I've also modified it to our specific likes. So, to my Aunt Barb, whoever you might be, Thanks for the Recipe. :)
By the way, I double this recipe for our family.
Preheat oven to 350 degrees.
Boil 7 oz of Thin Noodles
We use Gluten Free Noodles. I break the noodles into small pieces before putting them in the water.
Next make the Rue. Don't be scared. I'm far from a culinary expert and even I can make a Rue. Basically, a Rue is just the base of your sauce. Remember, you can watch our Video Tutorial to get started.
Rue Ingredients / Instructions:
1/4 c Butter
1/4 c Flour
1/2 tsp Salt
1/4 tsp Pepper
For the love, please use real butter. No one has time to mess with any kind of artificial margarine type. I guess I'm a little of a Butter snob, but I promise it makes an enormous difference in the taste.
Melt the butter on low heat in a large saucepan. Blend in the flour, salt and pepper. Cook and stir until it's smooth and bubbly. Instead of using salt and butter, I use a Wildtree product called Rancher Steak. It's an organic and all natural mix of sea salt and pepper. The flavor is spectacular and I can actually read all the ingredients on the label.
Remove the Rue from the heat and add:
1 c Chicken Broth
1 c Whipping Cream
Heat to boiling for 1 minute. Then add:
2 Tbs Cooking Sherry
7 oz Cooked & Strained Thin Noodles
2 c Cooked Chicken
1 can of Mushrooms
1/2 bag Frozen Peas
You can pre-cook your own chicken and cut it into small pieces. However, we buy frozen grilled chicken strips that are already cooked. We thaw them cut them into small pieces. Fresh mushrooms would probably also taste better in this recipe. We use stems and pieces because the kids don't like to see big chunks of mushrooms. We add an entire bag of Frozen Peas because we like a little sweet taste in this dish. This is optional and you can use as much or as little as you'd like.
Put everything into a 8x8x12 casserole dish. Top with Parmesan Cheese and Panko Bread crumbs. You can use regular Bread Crumbs, but we prefer Panko.
Cover with aluminum foil. Bake at 350 degrees for 30 minutes (longer if you double the recipe). Remove the aluminum foil and bake for an extra 10-15 minutes. Serve with Bread Rolls and Salad.