Category: Pastas

  Date Posted: 10/3/2009

  Author: {Unknown}

  Hits: 402

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  Prep Time:

  Total Time:

  Serves: makes 6 servings

3 lbs. chicken
3 cups water
1 lb. noodles
1/2 teas. salt
2 Tbs. butter
1 Tbs. oil
1 Tbs. flour
1 lb. frozen peas
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
1 cup crushed plain potato chip

1. Cook and shred chicken and set aside.

2. Boil water in 2 quart sauce pan.

3. Add noodles, return to boil and boil about 10 minutes or until noodles are just tender.

4. Drain noodles and place in 13x9x2 casserole dish and set aside.

5. In a Dutch oven, melt butter and heat oil over medium heat.

6. Add peas, carrot, celery, garlic, and bay leaves.

7. Saute until the vegetables are soft, about 5 minutes.

8. Stir in the flour to make a roux.

9. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste.

10. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

11. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes.

12. Stir in heavy cream and let simmer about 15 minutes.

13. Pour chicken sauce over noodles.

14. Sprinkle crushed potato chips over the noodles and sauce.

15. Place in 350 degree oven for 10 minutes.

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