RCI-MT.004.0045.001
Baked Chicken German-style
Contributed by SF&SC Y-Group. * Servings: 6
Prep40 min
Cook45 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- ½ cup
- 2 cups
- 1½ cups
- lemon juice2 tspfresh
- ½ tsp
- ½ tsp
- ¼ tsp
- egg noodles8 ozcooked and drained
- chicken3 cupscooked and diced
- Parmesan cheese⅔ cupgrated
- 2 tsp
Method
1
Preheat the oven to 350°F (175°C). Cook the egg noodles according to package directions, then drain and set aside.
2
Melt the butter or margarine in a large saucepan over medium heat.
3
Sprinkle the flour over the melted butter and stir constantly for 1–2 minutes to create a roux, whisking until smooth.
2 minutes
4
Gradually add the chicken broth and milk to the roux, stirring continuously to prevent lumps from forming.
3 minutes
5
Add the salt, pepper, and nutmeg to the sauce and stir to combine.
6
Simmer the sauce over medium-low heat for 5 minutes, stirring occasionally, until it thickens.
5 minutes
7
Remove the pan from heat and stir in the fresh lemon juice.
8
In a large bowl, combine the cooked diced chicken, cooked egg noodles, and the prepared sauce; fold gently to combine.
9
Transfer the mixture to a buttered 9x13-inch baking dish and spread evenly.
10
Sprinkle the grated Parmesan cheese and paprika evenly over the top of the mixture.
11
Bake uncovered in the preheated oven for 25–35 minutes until the top is golden and the edges are bubbling.
30 minutes
12
Remove from the oven and allow the dish to rest for 5 minutes before serving.