- 4 ounces noodles or macaroni
- 1 clove garlic, crushed
- 1 teaspoon salt
- 1/4 cup salad oil
- 1/4 cup lemon juice
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme
- 3 cups cubed, cooked chicken
- 1 can (8 ozs) water chestnuts, drained and sliced
- 4 tablespoons chicken fat or butter
- 6 tablespoons flour
- 3 cups chicken broth or milk
- 1 tablespoon chopped parsley
- Paprika
Cook noodles according to directions on package; drain. Place in 2-quart casserole.
Combine garlic, salt, oil, lemon juice, pepper and thyme. Mix with chicken and chestnuts. Let stand at least 15 minutes to blend flavors.
Melt fat in a skillet; add flour; stir to blend. Add broth; cook and stir until thickened. Add parsley to this sauce.
Add chicken mixture to cooked noodles in casserole. Toss lightly. Pour sauce over mixture. Sprinkle paprika over top. Bake in a moderate oven (350F) 30 minutes. Serve hot.
Yield: 8 servings.