This recipe freezes well ~ making it a perfect choice for a make-ahead, pull it out when you don’t have time dinner. And, it’s delicious!
6 lbs. chicken breasts and/or thighs with bones and skin
1 1/2 cups celery tops, chopped
1/4 fresh parsley, chopped
1 medium onion, diced
2 1/2 tsp. salt
5 T. butter
8 oz. mushrooms, sliced
1/4 cup flour
1/4 tsp. pepper
1 cup heavy cream
2 1/2 T. dry sherry
3 to 4 sliced almonds
8 oz. egg noodles, boiled and drained
3/4 cup fine dry bread crumbs
5 T. Parmesan cheese, grated
Place chicken, celery, parsley, onion, 2 tsp. salt, and 4 cups of water into a saucepan. Bring to a boil. Cover. Reduce heat. Simmer until tender.
Remove skin and bones. Cut meat into bite-size chunks. Strain and reserve the broth.
Melt butter in a large saucepan. Add mushrooms. Sauté.
Stir in flour, 1/2 tsp. salt, and pepper. Slowly add 2 cups of saved broth. Add cream, stirring constantly until thickened.
Add chicken and sherry.
Place noodles into a greased casserole dish. Top with chicken mixture.
Sprinkle with bread crumbs, cheese and almonds.
Brown under the broiler.
Serves 6 – 8
Serve with this easy, no-kneed bread ~ which also freezes well!