1-2 cups fresh sliced mushrooms
1/2 cup green onions
2 TBS butter
1/4 Cup AP flour
1/8 Tsp Black pepper
1/8 Tsp ground nutmeg
1 1/4 Cup Chicken broth
1 1/4 Cup Milk
2 Cups cooked Chicken or Turkey
2 TBS dry sherry (optional)
1/2 Cup Parmesan Cheese
1/4 Cup sliced Almonds (optional)
Cook noodles according to package directions
For chicken: You can cook it anyhow you want here is what I did
In a medium sauce pan saute 2 TBS butter, garlic powder, oregano, thyme and basil and a bit of salt. Remove chicken.
|Sauce prior to thickening|
IN the same sauce pan melt an additional 2 TBS butter and cook the mushrooms and green onion until tender. Stir in flour, nutmeg and pepper, then add chicken broth (or veggie broth) and milk all at once. Heat until thick and bubbly, add 1/4 cup parmesan cheese and chicken (Sherry id using). Remove from heat.
In a baking dish mix pasta with sauce and top with additional 1/4 cup of parmesan cheese and almonds (if using) and bake 15 minutes.
I personally think the sauce, sans chicken (or with I suppose) would be awesome over egg noodles or toast as well, possibly even rice!