Chicken a la King with Peas

Ingredients

• 1 cup (225 ml) sliced fresh mushrooms
• 1/2 cup (125 ml) butter
• 1/2 cup (125 ml) flour
• 4 cups (950 ml) milk
• 2 tsp (10 ml) salt
• 3 cups (700 ml) cooked egg flat noodles (dumpling type or kluski really good in this)
• 4 cups (950 ml) chopped cooked chicken or turkey
• 1-1/2 cups (350 ml) shredded cheddar cheese
• 2 cups (475 ml) frozen peas
• 2 tbsp (30 ml) instant minced onion
• 4 tbsp (60 ml) butter-sauteed onions
• 1 tsp (5 ml) Worcestershire sauce
• 1 tsp (5 ml) ketchup
• dash of Tabasco or red hot chile sauce for a slight flavor enhancement
• 3 cups (700 ml) buttered soft breadcrumbs
• optional
• pimento
• optional
• chopped carrots
• optional

Instructions

1. Saute mushrooms in butter in a skillet.
2. Stir in the flour.
3. Gradually add milk, stirring until thickened and smooth.
4. Stir in remaining ingredients.
5. Put in a buttered 3 1/2 qt.
6. to 4 qt.
7. large casserole dish or a pyrex glass roasting dish.
8. Bake covered at 350 degrees (175 C.) for 30 minutes or until heated through.
9. Hint: Use optional 3 cups (700 ml) of buttered soft bread crumbs on top and bake until browned and bubbling uncovered.
10. Because it is classic to add pimiento to Chicken a la King, everyone does, but I don't like pimiento in it.
11. So, often times for color, I add finely chopped carrots and saute them with the onions.
12. You have to increase the butter by about a tsp or so if you do.
13. Use about a cup or two of carrots, no more, or it will taste too sweet.