Serves: 9
Total Calories: 335
Cook noodles; drain. Melt butter in a large saucepan. Stir in flour. Add milk and chicken stock. Cook over low heat, stirring constantly until sauce thickens. To the cream sauce, add sour cream, lemon juice, mushrooms, seasoned salt, MSG, nutmeg, paprika, pepper, and parsley flakes. Mix well.
Butter a 3-quart casserole. Place drained noodles in casserole. Add layer of chicken. Pour some sauce over chicken. Sprinkle with bread crumbs and Parmesan cheese. Repeat layers, ending with cheese on top. Heat in 350° oven until bubbly, about 25 minutes. Can be made the night before and refrigerated. Bake at 325° for one hour.
Fun Fact: The city of Ruidoso got its name from the river that flows nearby, which is “noisy” in Spanish. A mountain resort town, Ruidoso lies in the rugged Sierra Blanca mountain range of south-central New Mexico.
This Ruidoso Winner recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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