I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
fancy. Considering shredded cooked chicken, cream of chicken or mushroom
soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
half hour at 375 or so. Sound ok?

If not, suggestions?

TIA

Ken

--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

KenK wrote:

> I'm hungry for a chicken and noodles casserole. I have no recipe.
> Nothing fancy. Considering shredded cooked chicken, cream of chicken
> or mushroom soup, cooked broad noodles, maybe mushrooms and/or a bit
> of cheese. Bake half hour at 375 or so. Sound ok?
>
> If not, suggestions?

Should be OK; looks like a "pasta al forno" dish with some chicken in it.
If one day you'll want to try this way, use bechamel instead of
chicken/mushroom soup.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Apr 22, 8:46*am, KenK > wrote:
> I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
> fancy. Considering shredded cooked chicken, cream of chicken or mushroom
> soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
> half hour at 375 or so. Sound ok?
>
> If not, suggestions?
>
> TIA
>
> Ken
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

That's exactly what I did last week. Used two cups broad noodles,
cooked, a can of cream of chicken soup, half a soup can of whole milk,
a (8 oz?) can of white & dark chicken, about a cup of frozen peas, a
little can of mushrooms with a couple of hands full of French's onion
rings and shredded colby jack on top. It was pretty good. I think I
would have rather had crushed potato chips on top and ould have
stirred in a few sliced green olives with pimento. 375 sounds good
but turn it down if the top browns too fast, It's better if the
noodles have time to soak up the maximum amount of liquid.
Lynn in Fargo

In article >,
KenK > wrote:

> I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
> fancy. Considering shredded cooked chicken, cream of chicken or mushroom
> soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
> half hour at 375 or so. Sound ok?
>
> If not, suggestions?
>
> TIA
>
> Ken

Sounds good to me. How about cream of celery soup (from scratch if you
need to pacify the purists) for the binder ? I'd skip the cheese, but
that's most to please HWSRN. Maybe some fresh buttered bread crumbs on
top? And I think 350 is hot enough for that half hour.

Or make some creamed chicken over noodles and just mix it all together.
"-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Apr 22, 8:46*am, KenK > wrote:
> I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
> fancy. Considering shredded cooked chicken, cream of chicken or mushroom
> soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
> half hour at 375 or so. Sound ok?
>
> If not, suggestions?
>
> TIA
>
> Ken
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

I personally like chicken and rice better; instead of canned soup,
make a white sauce with chicken broth and cornstarch - I like it lots
better than one with flour and milk. Add diced celery, green pepper,
onion, pimiento - whatever you like - and top it with buttered fresh
bread crumbs. Yum. (I don't mix cheese & chicken.)

N.

KenK wrote:
> I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
> fancy. Considering shredded cooked chicken, cream of chicken or mushroom
> soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
> half hour at 375 or so. Sound ok?
>
How about losing the cream of anything soup and finding a recipe for
chicken tetrazzini? I don't have a recipe to share but it sounds like
just what you want!

On Wed, 22 Apr 2009 07:39:47 -0700 (PDT), Nancy2 wrote:

> On Apr 22, 8:46*am, KenK > wrote:
>> I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
>> fancy. Considering shredded cooked chicken, cream of chicken or mushroom
>> soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
>> half hour at 375 or so. Sound ok?
>>
>> If not, suggestions?
>>
>> TIA
>>
>> Ken
>>
>> --
>> "When you choose the lesser of two evils, always
>> remember that it is still an evil." - Max Lerner
>
> I personally like chicken and rice better; instead of canned soup,
> make a white sauce with chicken broth and cornstarch - I like it lots
> better than one with flour and milk. Add diced celery, green pepper,
> onion, pimiento - whatever you like - and top it with buttered fresh
> bread crumbs. Yum. (I don't mix cheese & chicken.)
>
> N.

what, it's not coqsher?

your pal,
blake

Melba's Jammin' wrote:
> In article >,
> KenK > wrote:
>
>> I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
>> fancy. Considering shredded cooked chicken, cream of chicken or mushroom
>> soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
>> half hour at 375 or so. Sound ok?
>>
>> If not, suggestions?
>>
>> TIA
>>
>> Ken
>
> Sounds good to me. How about cream of celery soup (from scratch if you
> need to pacify the purists) for the binder ? I'd skip the cheese, but
> that's most to please HWSRN. Maybe some fresh buttered bread crumbs on
> top? And I think 350 is hot enough for that half hour.
>
> Or make some creamed chicken over noodles and just mix it all together.
> "-)



I was gonna say Cream of Celery, but you beat me too it.

Also, look up a recipe for King Ranch Chicken for something a little
different.

One can also use Blue Box macaroni and cheese as a base for all sorts of
skillet hotdish. Cook the meat and onions, add the cheeze packet and a
cup of milk, bring to a boil and stir. Add the noodles and a
cup-and-a-half of hot water. Cook until the noodles are al dente (will
probably have to add water) and add frozen peas. Cook until the noodles
are soft. Or add diced jalapeños and frozen corn at the beginning and
skip the peas.

/Bob

On Wed, 22 Apr 2009 13:59:05 GMT, "ViLco" > wrote:

>KenK wrote:
>
>> I'm hungry for a chicken and noodles casserole. I have no recipe.
>> Nothing fancy. Considering shredded cooked chicken, cream of chicken
>> or mushroom soup, cooked broad noodles, maybe mushrooms and/or a bit
>> of cheese. Bake half hour at 375 or so. Sound ok?
>>
>> If not, suggestions?
>
>Should be OK; looks like a "pasta al forno" dish with some chicken in it.
>If one day you'll want to try this way, use bechamel instead of
>chicken/mushroom soup.

I think velouté would be even better.

Velouté Sauce
http://www.emerils.com/recipe/801/Veloute-Sauce

Ingredients

* 3 tablespoons butter
* 3 tablespoons flour
* 2 cups chicken stock
* Salt
* Freshly ground white pepper

Instructions

In a saucepan, over medium heat, melt the butter. Stir in the flour
and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk
until smooth. Season with salt and pepper. Bring the liquid to a
boil and reduce the heat to low and cook for 15 minutes. Remove from
the heat and serve.

Yield: 2 cups



--
I love cooking with wine.
Sometimes I even put it in the food.

On Apr 22, 6:46*am, KenK > wrote:
> I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
> fancy. Considering shredded cooked chicken, cream of chicken or mushroom
> soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
> half hour at 375 or so. Sound ok?
>
> If not, suggestions?

Many variations are possible, many personal preferences. I like to
chunk the chicken rather than shredding it, and I nearly always make a
white sauce using both chicken stock and milk. A pinch of nutmeg is
good in the sauce, or sometimes a couple pinches of poultry seasoning
(or the equivalent in separate herbs). I don't like cheese in it, but
mushrooms are good, as are broccoli flowerets or jarred roasted red
bell peppers. The last time I did it, was: sweat onion, celery,
carrots; make white sauce with a pinch of nutmeg; cook noodles al
dente; mix chicken, vegetables, sauce and roasted red peppers, mix
with and top noodles. Bake just enough to meld it all together and
firm it up slightly. -aem

sf wrote:

>> Should be OK; looks like a "pasta al forno" dish with some chicken
>> in it. If one day you'll want to try this way, use bechamel instead
>> of chicken/mushroom soup.

> I think velouté would be even better.
>
> Velouté Sauce
> http://www.emerils.com/recipe/801/Veloute-Sauce
>
> Ingredients
>
> * 3 tablespoons butter
> * 3 tablespoons flour
> * 2 cups chicken stock
> * Salt
> * Freshly ground white pepper

He simply substituted stock for milk. I don't know but, IMHO, milk makes it
more smooth, more velutee' than stock.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"Nancy2" > wrote in message
...
On Apr 22, 8:46 am, KenK > wrote:
> I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
> fancy. Considering shredded cooked chicken, cream of chicken or mushroom
> soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
> half hour at 375 or so. Sound ok?
>
> If not, suggestions?
>
> TIA
>
> Ken
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

I personally like chicken and rice better; instead of canned soup,
make a white sauce with chicken broth and cornstarch - I like it lots
better than one with flour and milk. Add diced celery, green pepper,
onion, pimiento - whatever you like - and top it with buttered fresh
bread crumbs. Yum. (I don't mix cheese & chicken.)
_______________________________________________

I like to put broccoli in my chicken/rice casserole

Debbie

On 22 Apr 2009 13:46:36 GMT, KenK > wrote:

>I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
>fancy. Considering shredded cooked chicken, cream of chicken or mushroom
>soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
>half hour at 375 or so. Sound ok?
>
>If not, suggestions?
>
>TIA
>
>Ken

Sounds OK. The few times I've made it I just made tuna and noodle casserole and
substituted chicken (dark meat) for the tuna. Worked for me.

"KenK" > wrote in message
...
> I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
> fancy. Considering shredded cooked chicken, cream of chicken or mushroom
> soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
> half hour at 375 or so. Sound ok?
>
> If not, suggestions?
>
> TIA
>
> Ken



POI - FECT,

Dimitri

wrote:
> On Apr 22, 6:46 am, KenK > wrote:
>> I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
>> fancy. Considering shredded cooked chicken, cream of chicken or mushroom
>> soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
>> half hour at 375 or so. Sound ok?
>>
>> If not, suggestions?
>
> Many variations are possible, many personal preferences. I like to
> chunk the chicken rather than shredding it, and I nearly always make a
> white sauce using both chicken stock and milk. A pinch of nutmeg is
> good in the sauce, or sometimes a couple pinches of poultry seasoning
> (or the equivalent in separate herbs). I don't like cheese in it, but
> mushrooms are good, as are broccoli flowerets or jarred roasted red
> bell peppers. The last time I did it, was: sweat onion, celery,
> carrots; make white sauce with a pinch of nutmeg; cook noodles al
> dente; mix chicken, vegetables, sauce and roasted red peppers, mix
> with and top noodles. Bake just enough to meld it all together and
> firm it up slightly. -aem

Dang, but, that sounds good.....

Melba's Jammin' > wrote in
:

> In article >,
> KenK > wrote:
>
>> I'm hungry for a chicken and noodles casserole. I have no recipe.
>> Nothing fancy. Considering shredded cooked chicken, cream of chicken
>> or mushroom soup, cooked broad noodles, maybe mushrooms and/or a bit
>> of cheese. Bake half hour at 375 or so. Sound ok?
>>
>> If not, suggestions?
>>
>> TIA
>>
>> Ken
>
> Sounds good to me. How about cream of celery soup (from scratch if
> you need to pacify the purists) for the binder ? I'd skip the
> cheese, but that's most to please HWSRN. Maybe some fresh buttered
> bread crumbs on top? And I think 350 is hot enough for that half
> hour.
>
> Or make some creamed chicken over noodles and just mix it all
> together. "-)


I thought of celery after I posted. I don't have the soup (should start
keeping a can on hand) so will use a few thawed slices of some celery I
have in the freezer.

Ok, 350.

Ken

--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

Goomba > wrote in
:

> KenK wrote:
>> I'm hungry for a chicken and noodles casserole. I have no recipe.
>> Nothing fancy. Considering shredded cooked chicken, cream of chicken
>> or mushroom soup, cooked broad noodles, maybe mushrooms and/or a bit
>> of cheese. Bake half hour at 375 or so. Sound ok?
>>
> How about losing the cream of anything soup and finding a recipe for
> chicken tetrazzini? I don't have a recipe to share but it sounds like
> just what you want!

I'm Googling to see a recipe now.

Ken


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

"Goomba" > wrote in message
...
> KenK wrote:
>> I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
>> fancy. Considering shredded cooked chicken, cream of chicken or mushroom
>> soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
>> half hour at 375 or so. Sound ok?
>>
> How about losing the cream of anything soup and finding a recipe for
> chicken tetrazzini? I don't have a recipe to share but it sounds like just
> what you want!

Cream of Anything Soup?

* Exported from MasterCook *

Soup: Cream of Anything Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tblsp butter
4 tblsp flour
1 teaspoon salt
1/8 teaspoon pepper
1 dash cayenne pepper
1 1/2 cups milk
2 cups chicken broth
1/2 teaspoon seasoned salt
1 teaspoon onion salt -- or small chopped onion

Melt and brown butter and flour. Add salt, pepper and cayenne pepper.

Add milk, broth, seasoned salt and onion powder/onion.

At this point you can add any 1-2 cups of vegetables that have been pureed
or choped finely.

- - - - - - - - - - - - - - - - - - -

On 22 Apr 2009 13:46:36 GMT, KenK > wrote:

> Considering shredded cooked chicken, cream of chicken or mushroom
>soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
>half hour at 375 or so.

Get back with us and tell us what YOU think?

This might help....


@@@@@ Now You're Cooking! Export Format

Invent Your Own Casserole

casserole, main dish

----CHOOSE ONE SAUCE MAKER----
10 1/2 oz cream of mushroom soup
10 1/2 oz cream of celery soup
10 1/2 oz cream of chicken soup
29 oz Italian style diced tomatoes
----CHOOSE ONE FROZEN VEGETABLE----
10 oz spinach, frozen
10 oz broccoli, frozen
10 oz English peas, frozen
16 oz yellow squash, frozen
10 oz corn, frozen
----CHOOSE ONE PASTA/RICE----
2 cup elbow macaroni, uncooked
1 cup rice, uncooked
4 cup egg noodles, uncooked
3 cup shells, uncooked
----CHOOSE ONE MEAT/FISH/POULTRY---
12 oz tuna, drained & flaked
2 cup chicken, cooked & chopped
2 cup ham, cooked & chopped
2 cup turkey, cooked & chopped
1 lb ground beef, brown & drain
----CHOOSE ONE OR MORE EXTRAS----
3 oz mushrooms, drained
1/4 cup black olives, drained
1/4 cup bell pepper, chopped
1/4 cup onion, minced
1/2 cup celery, chopped
2 garlic cloves
4 1/2 oz green chilies, chopped
1 pkg taco seasoning mix
----CHOOSE ONE OR TWO TOPPINGS----
1/2 cup mozzarella, shredded
1/2 cup parmesan, grated
1/2 cup Swiss, shredded
1/2 cup bread crumbs, dry

Preheat oven to 350F.

Combine 1 cup sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt and
1
teaspoon pepper with Sauce Maker. Omit sour cream and milk when using
tomatoes.

Stir in frozen vegetable, pasta/rice, meat/fish/poultry and if
desired,
extras. Spoon into a lightly greased 13 X 9 baking dish. Sprinkle with
toppings.

Bake casserole, covered for 70 minutes, uncover and bake 10 minutes
more.

Source: St. Michael's Catholic Church, Gainesville, GA via Southern
Living,
11/96

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **

On Wed, 22 Apr 2009 15:43:49 GMT, "ViLco" > wrote:

>sf wrote:
>
>>> Should be OK; looks like a "pasta al forno" dish with some chicken
>>> in it. If one day you'll want to try this way, use bechamel instead
>>> of chicken/mushroom soup.
>
>> I think velouté would be even better.
>>
>> Velouté Sauce
>> http://www.emerils.com/recipe/801/Veloute-Sauce
>>
>> Ingredients
>>
>> * 3 tablespoons butter
>> * 3 tablespoons flour
>> * 2 cups chicken stock
>> * Salt
>> * Freshly ground white pepper
>
>He simply substituted stock for milk.

Yep, that's what velouté is... white sauce made with stock, not milk.
He didn't invent the recipe.

>I don't know but, IMHO, milk makes it
>more smooth, more velutee' than stock.

You think béchamel is smoother? Not IMO! To me one variation is just
as smooth as the other. However, velouté made with a rich chicken
stock will certainly enrich the chickeny taste.



--
I love cooking with wine.
Sometimes I even put it in the food.

On Apr 22, 9:07*am, Lynn from Fargo Ografmorffig >
wrote:
> On Apr 22, 8:46*am, KenK > wrote:
>
> > I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
> > fancy. Considering shredded cooked chicken, cream of chicken or mushroom
> > soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
> > half hour at 375 or so. Sound ok?
>
> > If not, suggestions?
>
> > TIA
>
> > Ken
>
> > --
> > "When you choose the lesser of two evils, always
> > remember that it is still an evil." - Max Lerner
>
> That's exactly what I did last week. *Used two cups broad noodles,
> cooked, a can of cream of chicken soup, half a soup can of whole milk,
> a (8 oz?) can of white & dark chicken, about a cup of frozen peas, a
> little can of mushrooms with a couple of hands full of French's onion
> rings and shredded colby jack on top. *It was pretty good.

Sounds awful.

> *I think I
> would have rather had crushed potato chips on top and ould have
> stirred in a *few sliced green olives with pimento. *

But yes, it could be made worse, though even potato chips can't
compete for crappiness with canned fried onion stuff. Canned soup,
canned chicken, canned fried onions. As someone recently posted, and
perhaps I paraphrase, the 1960 called, and they want their recipe
back.

> 375 sounds good
> but turn it down if the top browns too fast, *It's better if the
> noodles have time to soak up the maximum amount of liquid.
> Lynn in Fargo

--Bryan, aka Bobo Bonobo http://www.TheBonobos.com

KenK wrote:
> I'm hungry for a chicken and noodles casserole. I have no recipe. Nothing
> fancy. Considering shredded cooked chicken, cream of chicken or mushroom
> soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
> half hour at 375 or so. Sound ok?
>
> If not, suggestions?
>
> TIA
>
> Ken
>

When I came home today, I found a chicken-broccoli-noodle casserole on
the kitchen. My 15 year old daughter made it. She had no recipe too.
This is strange because she has never expressed much interest in cooking
before even though I've been waiting for about 5 years for her or her
brother to cook me up some food.

My wife said that she cooks as I do - rapidly. She also made a green
bean and chicken dish - "whipped up" as my wife describes it. I have
seen her watching the food network - guess she must have been paying
close attention.

Now, if I could just get her to make Chinese food...

you can try this recipe:

1 can cream of chicken or celery soup
1/3 c. milk
1 c. cooked cubed chicken (or 5 oz. can of boned chicken)
1 c. cooked med. noodles
1 c. & can green beans
1 tsp. minced onion
Bread cubes

Fix this in the morning and heat it at night. In 1 1/2 quart casserole, blend soup with milk. Add the next 4 ingredients. Top with buttered bread cubes. Bake at 400 degrees for about 25 minutes. Makes 4 nice servings.

it's one of my all time favs, hope you too would like it!!!!!!

On Apr 23, 3:29*am, simrnz >
wrote:
> KenK;1307076 Wrote:
>
>
>
>
>
> > I'm hungry for a chicken and noodles casserole. I have no recipe.
> > Nothing
> > fancy. Considering shredded cooked chicken, cream of chicken or
> > mushroom
> > soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese.
> > Bake
> > half hour at 375 or so. Sound ok?
>
> > If not, suggestions?
>
> > TIA
>
> > Ken
>
> > --
> > "When you choose the lesser of two evils, always
> > remember that it is still an evil." - Max Lerner
>
> you can try this recipe:
>
> 1 can cream of chicken or celery soup
> 1/3 c. milk
> 1 c. cooked cubed chicken (or 5 oz. can of boned chicken)
> 1 c. cooked med. noodles
> 1 c. & can green beans
> 1 tsp. minced onion
> Bread cubes
>
> Fix this in the morning and heat it at night. In 1 1/2 quart casserole,
> blend soup with milk. Add the next 4 ingredients. Top with buttered
> bread cubes. Bake at 400 degrees for about 25 minutes. Makes 4 nice
> servings.

No. Not nice. Crappy. Where'd you get it? Out of a 1961 women's
magazine?
>
> it's one of my all time favs, hope you too would like it!!!!!!

And if you do, you might want to step over to this here hog trough.
>
> --
> simrnz

--Bryan listen @ http://www.MySpace.com/TheBonobos

Mr. Bill > wrote in
:

> On 22 Apr 2009 13:46:36 GMT, KenK > wrote:
>
>> Considering shredded cooked chicken, cream of chicken or mushroom
>>soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese.
Bake
>>half hour at 375 or so.
>
> Get back with us and tell us what YOU think?
>
>

I added a quarter cup of skim milk, used liquid in canned mushrooms, and
baked it at 350. Next time it'll be 375 and leave out mushroom liquid.
Otherwise very good.

Ken


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

On Apr 22, 6:30*pm, Mr. Bill > wrote:
> On 22 Apr 2009 13:46:36 GMT, KenK > wrote:
>
> > Considering shredded cooked chicken, cream of chicken or mushroom
> >soup, cooked broad noodles, maybe mushrooms and/or a bit of cheese. Bake
> >half hour at 375 or so.
>
> Get back with us and tell us what YOU think? *
>
> This might help....
>
> @@@@@ Now You're Cooking! Export Format
>
> Invent Your Own Casserole
>
Were you a middle school home ec teacher? That's not cooking, it's
creating hog slop.

--Bryan listen @ http://www.MySpace.com/TheBonobos

"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

sf wrote:

>> I don't know but, IMHO, milk makes it
>> more smooth, more velutee' than stock.

> You think béchamel is smoother? Not IMO!

I'll be trying this version with stock, it just makes me curious.

> However, velouté made with a rich chicken
> stock will certainly enrich the chickeny taste.
>
>

And that's for sure. Even more curious than before.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Fri, 24 Apr 2009 15:02:28 GMT, "ViLco" > wrote:

>sf wrote:
>
>>> I don't know but, IMHO, milk makes it
>>> more smooth, more velutee' than stock.
>
>> You think béchamel is smoother? Not IMO!
>
>I'll be trying this version with stock, it just makes me curious.
>
>> However, velouté made with a rich chicken
>> stock will certainly enrich the chickeny taste.
>>
>>
>
>And that's for sure. Even more curious than before.

Please report back. I think you'll like it.

--
I love cooking with wine.
Sometimes I even put it in the food.