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Categories:
mushrooms butter onion flour salt pepper curry powder milk chicken frozen asparagus mein noodles shredded cheese
Viewed: 69 - Published at: 5 years agoIngredients
- 1 (4 oz.) can sliced mushrooms
- 1/4 c. butter
- 1/4 c. chopped onion
- 1/4 c. flour
- 1 tsp. salt
- dash of pepper
- 1/2 tsp. curry powder
- 1 can (tall) evaporated milk
- 1 c. cooked cut up chicken
- 1 c. fresh or 1 pkg. frozen asparagus, cut up and cooked (optional)
- 1 (3 oz.) can chow mein noodles
- 1 c. shredded cheese
Method
- Preheat oven to 350°.
- Drain mushrooms, reserving liquid. Melt butter in a large skillet. Add mushrooms and onion.
- Cook over medium heat until onion is transparent. Remove from heat. Sprinkle evenly with flour, salt, pepper and curry powder.
- Stir until blended. Add enough water to reserved mushroom liquid to make 1/2 cup liquid.
- Add to mushroom mixture slowly, stirring constantly, until smooth.
- Blend in evaporated milk. Cook, stirring over medium heat until thickened.
- Add chicken, asparagus and noodles. Toss lightly to mix. Turn into buttered 1 1/2-quart casserole.
- Top with cheese.
- Bake for 20 to 30 minutes or until heated through and cheese is melted.
