Amish Chicken Casserole

• 8 ounces medium egg noodles, uncooked
• 1/2 cup butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth(I used the seasoned broth I cooked the chicken in)
• 1 cup milk
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 cups chopped cooked rotisserie chicken(I boiled my own chicken seasoning it and cooked the noodles in the chicken broth)
• 1 (4-ounce) can sliced mushrooms, drained
• 1/3 cup grated Parmesan cheese(I used cheddar cheese cause hubby doesn't care parmesan)
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• Cook noodles according to package directions; drain and set aside.
   
• Preheat oven to 350 degrees F. Melt butter in medium saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in salt and pepper; set aside.  Combine noodles, chicken, and mushrooms in large bowl; stir in sauce.  Spoon mixture into a lightly greased 9- x 13- inch baking dish; sprinkle with cheese.  Bake uncovered, 20 minutes or until thoroughly heated.

 

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