Title: Baked Chicken German Style
Categories: German Pasta Chicken
Yield: 6 Servings
| 1/2 | c | Butter; or margarine |
| 1/2 | c | Flour |
| 2 | c | Chicken broth |
| 1 1/2 | c | Milk |
| 2 | ts | Lemon juice; fresh |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Nutmeg |
| 8 | oz | Egg noodles; cooked & drained |
| 3 | c | Chicken; cooked, diced |
| 2/3 | c | Parmesan cheese; grated |
| 2 | ts | Paprika |
Preheat oven to 350~F. degrees. Melt butter in large saucepan over medium
low heat. Whisk in flour and stir 3 minutes. Gradually whisk in broth and
milk. Reduce heat, simmering until thick, about 10 minutes. Blend in lemon
juice and seasonings. Combine cooked noodles and half the sauce, tossing
gently to blend. Place in the bottom of a buttered 2-quart casserole. Top
with chicken and remaining sauce. Combine Parmesan cheese and paprika,
sprinkle over casserole. Bake until bubbling and golden brown, about 30
minutes. Serve hot.