Mushroom Chicken with Egg Noodles

I got this idea from a recipe I found on Rachael Ray's website. I changed it up to make it one of my "Make it and Bake it later". Depending on my work schedule there are nights I don't get home til late and I dont want to start making dinner at 9 pm. I have started to make dishes during the day while I am home. Then put it in a baking dish put it in the fridge. When my husband gets home he can preheat the oven and throw it in the oven.

Mushroom Chicken with Egg Noodles

Make It and Bake It Later

Ingredients:

1 lb chicken

1 tbsp Evoo

2 Tbsp butter

10 white mushrooms

1 head of broccoli

1 lb of egg noodles

2 Tbsp flour

1 cup chicken stock

1 cup milk

Directions:

- Preheat oven to 400 degrees. Bake chicken for 35 minutes or until thoroughly cooked.

- In a large skillet heat Evoo and butter.

- In a medium pan boil water per directions of egg noodles. Once water is boiling add in broccoli and egg noodles. Return to a boil. After 5 minutes, drain water.

- Chop mushrooms and broccoli with food chopper or knife.

- When butter is melted add in mushrooms cook for 5 minutes. Sprinkle in the flours, let sit 1 minute. Stir in chicken stock. Bring to a boil. stir in whole milk. Reduce heat and let simmer

- Chop chicken into bite size pieces

- Add egg noodles and broccoli to casserole dish. Stir in mushroom sauce. Add chicken.

- Cover with foil place in fridge until ready to cook.

Later

- preheat oven to 350 degrees

- remove foil from dish

- put dish in over for 20 minutes or until thoroughly warm.

- serve with Parmesan cheese.