Chicken Tetrazzini (Egg Noodles, Mushrooms and Wine Cream Sauce)

A savoury sauce of mushrooms, sherry, milk and cheese is mixed with poached chicken and layered with egg noodles. Crushed Cornflakes over the top makes a festive, crunchy baked crust.

2 chicken breast halves, skinless, boneless
1 stalk celery
1 (4.5 oz) can sliced mushrooms
1 (12 oz) can evaporated milk
8 oz processed cheese, such as Velveeta
½ cup butter
1/3 cup dry sherry
sea salt
black pepper, freshly cracked
¼ cup cornflakes cereal
1 pinch ground paprika
¾ (12 oz) pkg egg noodles, cooked and drained

Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled,
shred and set aside.

In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil.

Preheat oven to 350°F (175°C). Grease a 9x13x2 glass baking dish.

Put in noodles at about a 1½” depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.

Makes 6 servings.