¼ cup butter
½ medium onion, chopped
4 tablespoons flour
Salt, to taste
Pepper, to taste
Poultry Seasoning, to taste
2 cups milk
Hot Sauce, to taste
2+ cups cooked chicken, chopped
Egg Noodles (I use half a large bag)
No nutrition information available
Preheat oven to 350 degrees.
In a large pot, boil your noodles according to package directions. Drain and rinse.
While the noodles are boiling, start the sauce.
In a medium sauce pan over medium-low heat, melt the butter. Once the butter is melted, add the onion and saute till translucent.
Add to the onions, the flour, salt, pepper, and poultry seasoning (I go light on the salt to accommodate those who prefer less salt, though you can add more at the table ).
Stir constantly for about 1 minute till your roux is well blended.
While stirring constantly, slowly add to the roux the milk and hot sauce, and continue cooking on medium-low heat till thickened, about 10-15 minutes.
Add the chicken, and stir well.
Add the noodles, and blend well until everything is coated with the sauce.
Put the chicken/noodle mixture into a baking dish, and if desired, top with Parmesan cheese. Bake at 350 degrees for 25 minutes.