Chicken Scallop
in
Ingredients
4 cups uncooked wide noodles
1 small onion, finely chopped
1/3 cup finely chopped green pepper
1/4 cup Roberts Butter
3 tablespoons flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon celery seed
2 cups Roberts Milk
1 1/2 cups Roberts Cottage Cheese
2 cups diced cooked chicken
3/4 cup shredded sharp Cheddar cheese
paprika, optional
Preparation
Cook noodles according to package directions; rinse, drain and set aside. Sautè chopped onion and chopped green pepper in butter; add flour, salt, pepper and celery seed, mixing well. Add milk gradually and continue to cook, stirring constantly, until sauce is smooth and thickened. Remove from heat; stir in cottage cheese. Combine cooked noodles, white sauce and diced chicken, blending well; pour into a well-buttered 3- quart baking dish. Top with shredded cheese and paprika, if desired. Bake at 350° for 40 to 45 minutes.
Yield: 6 servings
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.