Ingredients
- 425 gr chicken
- 350 ml milk
- 475 ml chicken broth
- 110 gr butter
- 65 gr flour
- 55 gr egg noodles
- 55 gr parmesan cheese
- 10 ml lemon juice
- 5 gr paprika
- 1 gr salt
- 1 gr pepper
- 1 gr nutmeg
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 litre 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.
