A tasty chicken and noodle casserole with mushrooms, toasted slivered almonds and cheddar cheese.

Chicken Deluxe Casserole

1 (8-ounce) package medium egg noodles

1 (3 to 3 1/2-pound) broiler-fryer, cut up

1/4 plus 2 tablespoons butter

1/4 cup plus 2 tablespoons all-purpose flour

2 cups half-and-half

3 tablespoons sherry

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried whole marjoram

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 (6-ounce) jar sliced mushrooms, drained

1/2 cup slivered almonds, toasted

3 tablespoons minced fresh parsley

1/2 cup shredded cheddar cheese

1. Cook egg noodles according to package directions, omitting the salt. Drain and set aside.
2. Cook chicken in boiling water to cover, 45 minutes; drain, reserving 2 cups broth. Set both aside. Bone chicken; cut into bite-size pieces.
3. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 cups reserved chicken broth, half-and-half and next 6 ingredients. Cook over medium heat, stirring constantly, until thickened and bubbly. Add noodles, chicken, mushrooms, almonds and parsley, mixing well.
4. Spoon into a lightly greased 13 x 9 x 2-inch baking dish. Cover and bake at 350°F (175°C) for 35 minutes. Sprinkle with cheese and bake, uncovered, an additional 5 minutes or until cheese melts.

Makes 6 to 8 servings.