Recipe(tried): Baked Chicken and Noodle Casserole

A friend is over helping DH with some projects at our house. I served them this with a green salad and bakery bread for lunch, good for a rainy day in AZ. I made it in my toaster oven as the igniter on my gas range is out. (I had low fat instant black bean soup with my salad and bread)

Baked Chicken and Noodle Casserole a la AZ

2 boneless, skinless chicken thighs
2 cans reduced fat chicken broth
About 8 large mushrooms, sliced
1/4 cup margarine
1/4 cup unbleached flour
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
pinch cayenne
couple dashes hot pepper sauce
2 cups cold skim milk
1 can diced green chilies
2 cups bread cubes
2 Tablespoons melted margarine

Bring chicken thighs and chicken broth to a boil, immediately reduce heat and cover. Simmer over low heat until chicken thighs are just done.

Remove thighs, reserving broth and chop thighs into bite-size pieces. Reserve.

Add sliced mushrooms to reserved broth and simmer until mushrooms are cooked. Remove mushrooms, reserving broth and add mushrooms to chopped chicken.

Melt 1/4 cup margarine in large saucepan. Whisk in flour, salt, pepper, nutmeg and cayenne, whisking to make a smooth paste. Gradually whisk in cold milk, whisking constantly, to avoid making lumps. Whisk in 1 cup of the reserved chicken broth. Cook sauce until thickened, stirring constantly. Remove from heat and cover.

Add enough water to remaining broth to make enough liquid to cook noodles in. Bring to a boil and add noodles. Boil until noodles are done. Drain and add to sauce along with chicken, mushrooms and green chilies. Stir to combine.

Pour into a 2 quart casserole that has been sprayed with non-stick cooking spray. Toss bread cubes in 2 Tablespoons melted margarine, then spread them on top of casserole.

Bake in a 350 degree F. oven until sauce is bubbly and bread topping is golden brown.

Makes about 6 servings.