1 (6 oz.) can sliced mushrooms
Chicken broth
1 tall can evaporated milk
1/2 c. butter
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1 tsp. Accent
4 c. coarsely diced chicken
1 pkg. (8 oz.) fine noodles, cooked
1 1/2 c. soft bread crumbs

Drain the mushrooms, reserving the liquid. Add enough chicken broth to the liquid to make 2 1/3 cups. Combine with the evaporated milk.

Melt 1/4 cup of the butter in a large saucepan. Remove from heat and blend in flour, salt, pepper and Accent. Gradually add evaporated milk mixture and stir over low heat until the mixture thickens and comes to a boil. Add chicken, mushrooms and noodles; bring to serving temperature.

Melt 3 tablespoons of the remaining butter in a saucepan; add the bread cubes and toss gently until coated. Arrange buttered bread cubes around the edge of the casserole for a border. Dot uncovered portion of casserole with remaining tablespoon of butter. Refrigerate until ready to use; then heat in 375 degree oven until bubbling hot, about 35 minutes. Serves 10-12.