Chicken Tetrazzini - cooking recipe

Ingredients

1 chicken (about 3 lb.)
2 slices onion
1/2 bay leaf
1/2 c. butter
1/4 lb. fresh mushrooms, thinly sliced
1 pt. heavy cream
1 Tbsp. sherry
2 Tbsp. dry wine
2 Tbsp. flour
2 Tbsp. butter
1 (5 oz.) pkg. uncooked medium noodles
3 Tbsp. grated Parmesan cheese
ripe olives
pimento peppers, sliced

Preparation

Simmer chicken with onion and bay leaf in salted water to cover.
Remove chicken bone and cut in bite-size bits.
Reserve chicken broth.
Melt 1/2 cup of butter in skillet and saute mushrooms 2 or 3 minutes.
Add chicken, cream, sherry, white wine, salt and pepper.
Heat almost to boiling.
Blend flour and 2 tablespoons butter together to make a smooth paste and stir into chicken mixture, continuing to stir until smooth and somewhat thickened.
Simmer 5 minutes.
Meanwhile, cook noodles in chicken broth until tender, 7 or 10 minutes.
Drain; rinse in cold water and place in buttered shallow casserole.
Gently pour chicken and mushroom mixture over noodles.
Fold in sour cream and add pimento and ripe olives.
Sprinkle with Parmesan cheese and brown lightly under broiler oven at 375\u00b0 for about 20 minutes.