Chicken Supreme with Noodles

Ingredients

• 1 large boiled hen
• 1 bottle stuffed olives
• 2 cans mushrooms
• 4 hard boiled eggs
• 2 tablespoons butter
• 2 tablespoons chicken fat
• 4 tablespoons flour
• 2 cups milk
• 2 cups chicken stock
• Salt and pepper to taste.
• Two boxes small egg noodles
• sprinkle with parmesan cheese

Method

1. 1

   Make a sauce of butter, chicken fat, flour, milk, and chicken stock.

2. 2

   Add chicken cut up coarse, mushrooms, olives, and sliced eggs.

3. 3

   Boil noodles in salt water, drain, and steam.

4. 4

   Place noodles on plate, cover with chicken mixture.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 11. The excerpt below is the record exactly as published.

salt and pepper to taste. Cover with plain pastry. Brush top with melted butter. This may be baked immediately or stored in refrigerator overnight and then baked. It really improves with re- frigeration. Bake in moderately hot oven (375 degrees) until pastry is golden brown. Mrs. Robert Erwin CHICKEN MOUSSE 1 tablespoon Knox gelatine 1 cup of cold cooked chicken 1% cup cold chicken stock (diced) 3% cup hot chicken stock Salt and pepper 1 cup heavy cream Soak gelatin in cold stock, dissolve in hot stock and strain. When mixture begins to thicken beat until frosty. Then add cream beaten stiff and chicken, diced. Season with salt and pepper, add mayonnaise dressing to suit taste. Mix and put in glasses to set Celery and boiled eggs may also be added. Mrs. Joseph Murphy CHICKEN LOAF 4 lb. chicken 38 cups milk and chicken broth 2 cups fresh bread crumbs (2 of each) 1 cup cooked rice 4 eggs well beaten 2 cup chopped pimiento Chop chicken after cooking tender. Add other ingredients and mix well Bake in greased baking pan for one hour at 325 degrees. Mrs. Archie Shuford SAUCE FOR CHICKEN LOAF % cup butter % cup cream % lb. mushrooms or 1 can mush- % teaspoon paprika room soup % teaspoon parsley ™% cup flour % tablespoon lemon juice e 1 pint chicken broth Mrs. Archie Shuford West SON ole TT ae gc RNs a ane oi COOK BOOK Pat CHICKEN SUPREME WITH NOODLES 1 large boiled hen 1 bottle stuffed olives _2 cans mushrooms 4 hard boiled eggs Make a sauce of 2 tablespoons butter, 2 tablespoons chicken fat, 4 tablespoons flour, 2 cups milk and 2 cups chicken stock. Salt and pep- per to taste. Add the chicken cut up coarse, mushrooms, olives and eggs sliced. Two boxes small egg noodles boiled twenty minutes in salt water. Drain in colander and steam. Place noodles on plate, sprinkle with parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.