CHICKEN AND EGG NOODLE CASSEROLE

(Can be made ahead. Add cheese before you put it in the oven.)

(Serves 4)

Ingredients:

6 ounces (3 cups) uncooked medium Egg Noodles 1/2 cup scallions, chopped 1/3 cup butter, (or margarine) 1/3 cup flour 1/4 teaspoon salt 1/8 teaspoon pepper 1-1/2 cups milk 1 can chicken broth (16 ounces) 2 cups cooked chicken 1 cup mixed vegetables 1 jar sliced mushrooms, drained (2.5 ounces) 4 tablespoons grated parmesan cheese

Directions:

Cook egg noodles according to package. Drain. In a large skillet over medium heat saute scallions in butter. Slowly stir in flour, salt and pepper. Gradually stir in milk and chicken broth. Cook until mixture boils and thickens, stirring constantly. Lower heat and add chicken, mixed vegetables, mushrooms. Remove from heat and add egg noodles. Spoon into ungreased 2 quart casserole. Sprinkle with cheese. Bake at 350 degrees for 30 to 40 minutes until bubbly.

If you don't have mixed vegetables, you can use whatever vegetables you have on hand. Cook the vegetables first before adding.

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