 | Recipe:
Melt 1/4 cup of the butter in a wide frying pan over medium-high heat.
Add mushrooms and cook, stirring, until soft. Add wine and tarragon,
reduce heat to medium and cook until almost all liquid has evaporated. Set
aside. Melt remaining 1/4 cup butter in a 2-quart saucepan over medium
heat. Blend in flour and pepper, stirring until bubbly. Remove pan from
heat and gradually stir in half-and-half and broth. Return pan to heat;
cook, stirring, until thickened. Stir in mushroom mixture. Season to taste
with salt. Cook noodles in a large quantity of boiling salted water until
al dente (about 10 minutes). Drain, rinse under cold water, and drain
again. Spread a thin layer of sauce over the bottom of a greased 9- x
13-inch baking dish. Arrange 1/3 of the noodles evenly over the sauce; top
with 1/3 of the chicken, 1/3 of the remaining sauce, and 1 cup of the
cheese. Repeat layering two more times, ending with cheese. Bake uncovered
at 350� F. until hot and bubbly (40 to 50 minutes). Let stand until
slightly firm then cut into squares. | |
