Ingredients Jump to Instructions ↓

  1. 4 large chicken breasts

  2. 1 box(es) bow tie noodles

  3. 1/2 pound(s) Grated parmesan cheese

  4. 3 cup(s) milk

  5. 3 tablespoon(s) butter

  6. 3/4 teaspoon(s) salt

  7. 3/4 teaspoon(s) pepper

  8. 3/4 teaspoon(s) paprika

  9. 3/4 teaspoon(s) dry mustard

  10. 1/4 teaspoon(s) onion juice

  11. 3 teaspoon(s) lemon juice

  12. 1/2 pound(s) portabella mushrooms

  13. 2 cup(s) buttered crumbs

  14. 2 tablespoon(s) cappers

  15. 2 tablespoon(s) sun dryed tomatos

  16. 3 tablespoon(s) bacon grease

Instructions Jump to Ingredients ↑

  1. Fry chicken in a large skillet with bacon grease over medium low heat till cooked through. Remove chicken from skillet when done and set aside. Put a large pot of water on to boil and cook bow tie noodles til they are not quite done. Drain well and toss with a little olive oil to keep them sticking together. In a glass put 1/4 cup milk and flour stir with a fork till smooth and there are no lumps. Put butter in skillet and melt over low heat add mushrooms and sautee' till mushrooms are cooked. Pour flour mixture remaining milk, salt pepper, paprika, mustard, lemon juice, onion juice and tomatos into the skillet. Stir constantly over medium heat till sauce thickens and color changes. Cube chicken into bite size pieces. Add chicken and cappers into sauce and stir together. Turn off heat. Make buttered bread crumbs. I tear up toast and toss it with melted butter till it becomes soggy. Fold sauce and noodles together in large pot or bowl. Preheat oven to 425 degrees. Grease a large casserole dish with butter. Fill with mixture and top with cheese and bread crumbs. Bake in oven for about 15 minutes until bread crumbs are very brown and ingredients are bubbly.


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