2 tablespoons butter
5 medium leeks, sliced 1/4 inch and rings separated (I go about 2 inches past the white part)
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon pepper
1 cup chicken stock
1 cup milk
3 cups chicken or turkey, cut up
1/2 cup finely chopped ham
2 ounce jar diced pimentos, drained
3 cups hot cooked wide egg noodles (4 ounces dry)
1 cup shredded Swiss cheese
Preparation
Heat oven to 350 degrees. Heat butter in a large saucepan, over medium heat. Cook leeks in butter, about 7 minutes, stirring occasionally until softened (but before browning).
Stir in flour, salt, nutmeg and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat.
Stir in stock and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken (or turkey), ham and pimento.
Spread half the chicken mixture in ungreased square pan 9x9x2 inch (or a 2 1/2-quart casserole). Spoon noodles over chicken mixture. Top with remaining chicken mixture. Sprinkle with cheese; bake uncovered 25 to 30 minutes, or until cheese is light brown.
Alternative Method: And another layer of Swiss cheese (on top of the noodles, but before dumping the second half of the chicken mixture) doesn't hurt!
