8 oz. thin noodles, cooked
2 cups chicken, cubed
2 T butter
1 bunch green onions, sliced
8 oz. package of mushrooms, sliced
1 c milk, divided
1/4 c flour
1/2 t nutmeg
1/4 t white pepper
1/2 c grated parmesan cheese, divided
1/2 c sour cream
1 can chicken broth
Preheat oven 350 degrees.
cook chicken, add salt and pepper taste, until just crispy brown on the outside. Place in 8x11 casserole dish to reserve.
In same pan add butter, onion, and mushrooms. Saute until onions are soft. Add chicken broth, sherry, and 1/2 cup milk.
In seperate bowl combine the other 1/2 cup milk, flour, 1/4 c. cheese, nutmeg and pepper. Mix to combine.
Slowly add mixture to bubbling pot, stir constantly until thickened. Add Sour Cream.
Add in chicken and noodles. Place back in 8x11 baking dish, sprinkle with remaining cheese. Bake for 30 minutes or until bubbly hot.
