Finger Lickin’ Good Chicken

German Style Baked Chicken

• 1/2 cup Butter or margarine
  
• 1/2 cup Flour
  
• 2 cups Chicken broth
  
• 1-1/2 cups Milk
  
• 2 tsp Lemon juice; fresh
  
• 1/2 tsp Salt
  
• 1/2 tsp Pepper
  
• 1/4 tsp Nutmeg
  
• 8 oz. Egg noodles; cooked & drained
  
• 3 cups Chicken; cooked, diced
  
• 2/3 cup Parmesan cheese; grated
  
• 2 tsp Paprika

1. Preheat oven to 350°F.
2. Melt butter in large saucepan over medium low heat.
3. Whisk in flour and stir 3 minutes.
4. Gradually whisk in broth and milk.
5. Reduce heat, simmering until thick, about 10 minutes.
6. Blend in lemon juice and seasonings.
7. Combine cooked noodles and half the sauce, tossing gently to blend.
8. Place in the bottom of a buttered 2-quart casserole.
9. Top with chicken and remaining sauce.
10. Combine Parmesan cheese and paprika, sprinkle over casserole.
11. Bake until bubbling and golden brown, about 30 minutes.

Serve hot. 8 Servings.

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

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