Tangy Chicken Noodle Bake

A real downhome casserole that uses leftover chicken. Turkey could also be substituted for the chicken.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 2⁄3 cup  corn flake crumbs
• 2  tablespoons butter, melted
• 2  cups  egg noodles
• 1⁄2 cup flour
• 1  cup milk
• 2  cups water
• 3  chicken bouillon cubes
• 1⁄2 cup sour cream
• 2  cups  cubed  cooked chicken
• 1  cup  canned mushroom slices

Directions

1. Combine cornflake crumbs and butter.
2. Set aside for topping.
3. Cook the noodles according to package directions.
4. Drain and set aside.
5. In a saucepan, combine the flour, milk, water, and bouillon cubes.
6. Cook until thickened and bubbly.
7. Remove from heat.
8. Stir in the sour cream, chicken and mushrooms.
9. Add the cooked noodles.
10. Put in greased casserole dish.
11. Sprinkle with buttered crumbs.
12. Bake at 400 degrees for about 20 minutes or until it bubbles.