1 & 1/2 - 2 c. cubed cooked chicken*
1 bag frozen mixed vegetables
wide egg noodles
1/4 c. butter
1/3 c. flour
fresh ground pepper
14 oz. warm chicken broth** (see below)
1 c. milk
Cook mixed veggies according to package directions (yes, I'm taking the easy way out). When done, drain well & combine with cooked chicken in Corningware. (I will avoid the use of the banned term "casserole" to avoid any perceived trauma.)
Rinse & dry veggie pot.
Read noodle directions on package. Bring 4 c. water to boil & add noodles (about 3/4 package). Stir occassionally, be careful not to let boil over. Cook 10 minutes or until tender/al dente.
Meanwhile, melt butter over medium heat. When melted, quickly stir in flour & pepper to form a roux. (A French word meaning "pasty substance".) Quickly stir in warm chicken broth, mixing until smooth. Stir in milk. Stir constantly over medium heat until sauce thickens. Do NOT allow to boil or it gets really lumpy, and that's not good.
Drain noodles well & add to veggies & chicken. Stir to mix. Pour sauce over & stir well. Allow to sit just a little to incorporate flavors.
Dish up, season as needed. eat one serving & dish up another.
*See poached chicken breast recipe.
**Heat 14 oz. water in micro for about 3 minutes. Add 1 tsp. good bouillon mix. Or heat 14 oz. organic chicken broth.