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CHICKEN BREAST NOODLE CASSEROLE
from President John F Kennedy
8 chicken breasts
Salt, pepper and marjoram to taste
butter to saute chicken breasts
3 pounds fresh mushrooms, diced
Salt and pepper to taste
1/2 pound (1 cup) butter
12 oz (uncooked) noodles
1 Tablespoon butter
2 cups prepared medium cream sauce (recipe)
1 cup chicken stock
1 cup prepared hollandaise sauce (recipe)
1/2 cup dry white wine
Grated parmesan cheese for topping
Season eight chicken breasts with salt, pepper and marjoram. Saute in butter until done. Set aside.
Dice 3 pounds fresh mushrooms, season with salt and pepper and saute in 1/2 pound of butter. Set aside.
Prepare 12 oz noodles, drain, mix with heaping tablespoon butter.
Make 2 cups medium cream sauce. Combine with 1 cup chicken stock, cook until mixture thickens.
Prepare 1 cup hollandaise sauce, mix with cream sauce, add 1/2 cup dry white wine. Set aside.
Butter casserole; place noodles on bottom, top with mushrooms, then chicken breasts; pour sauce over all.
Heat in 325 degree F. oven about 45 minutes.
Sprinkle generously with grated parmesan cheese; brown quickly under broiler.
Serves 8, depending on size of chicken breasts; 12 breasts may be used without increasing other ingredients.
Source: Bridgeport CT Sunday Herald, May 5, 1963
from President John F Kennedy
8 chicken breasts
Salt, pepper and marjoram to taste
butter to saute chicken breasts
3 pounds fresh mushrooms, diced
Salt and pepper to taste
1/2 pound (1 cup) butter
12 oz (uncooked) noodles
1 Tablespoon butter
2 cups prepared medium cream sauce (recipe)
1 cup chicken stock
1 cup prepared hollandaise sauce (recipe)
1/2 cup dry white wine
Grated parmesan cheese for topping
Season eight chicken breasts with salt, pepper and marjoram. Saute in butter until done. Set aside.
Dice 3 pounds fresh mushrooms, season with salt and pepper and saute in 1/2 pound of butter. Set aside.
Prepare 12 oz noodles, drain, mix with heaping tablespoon butter.
Make 2 cups medium cream sauce. Combine with 1 cup chicken stock, cook until mixture thickens.
Prepare 1 cup hollandaise sauce, mix with cream sauce, add 1/2 cup dry white wine. Set aside.
Butter casserole; place noodles on bottom, top with mushrooms, then chicken breasts; pour sauce over all.
Heat in 325 degree F. oven about 45 minutes.
Sprinkle generously with grated parmesan cheese; brown quickly under broiler.
Serves 8, depending on size of chicken breasts; 12 breasts may be used without increasing other ingredients.
Source: Bridgeport CT Sunday Herald, May 5, 1963
