1/2 cup butter (or use half olive oil)
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill salt or dill seed
1 can (6 ounces) sliced mushrooms
low sodium Chicken broth
3 cloves garlic, minced
1 2/3 cups (14 1/2-ounce can) evaporated milk
4 cups coarsely diced cooked chicken or turkey
1 package (8 ounces) fine noodles, cooked
1/4 cup sherry
1 cup soft bread crumbs
paprika (optional)

Melt 1/4 cup butter or olive oil in a large saucepan with minced garlic. Remove from heat; blend in flour, salt, pepper and dill seeds.

Drain mushrooms; reserve liquid. Add enough chicken broth to mushroom liquid to make 2 1/3 cups. Combine with evaporated milk. Gradually stir milk mixture into blended flour.

Cook over low heat, stirring constantly, until mixture thickens and comes to a boil. Add mushrooms, chicken, noodles and sherry. Cook over medium heat for 2 minutes. Turn into a buttered (or spray with non-stick spray) 3 1/2-quart casserole.

. In a skillet, melt 3 tablespoons butter. Add bread crumbs and toss to coat. Arrange crumbs around edges of casserole. Dot uncovered portion of casserole with remaining 1 tablespoon butter. Sprinkle top with paprika.

Bake, uncovered, in moderate oven (375°F.) for 25-30 minutes.

Makes 10-12 servings.