Here is another recipe adapted from the 1966 America’s Favorite Recipes. The original recipe was contributed by Mrs. Paul L. Lewis, Owingsville, KY.
I have adapted the recipe to be freezer friendly.
1/3 cup oil (I prefer bacon grease)
1/3 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. minced parsley
1/2 tsp celery salt
2 c. chicken stock (broth)
1 c. cream
2 tbsp cooking sherry
1 small can mushrooms (or fresh, sliced)
2/3 c. slivered almonds
cooked noodles for the servings you need,up to 8
2 c. cooked chopped chicken
1/2 c. grated cheese
Cook fat and flour together, making a rue. Add seasoning and chicken stock. Cook over low heat, stirring constantly until thickened. Remove from heat and stir in cream and sherry. If freezing, cool the sauce, place in a freezer safe bag/container, and freeze until ready to use. On the day of use, thaw, heat, and finish with the following directions:
Stir in mushrooms and almonds. Stir in noodles. Place in a greased or sprayed 2-quart casserole. Top with cheese, bake at 350 until bubbly and golden brown. Makes 8 servings.