Chicken and noodles baked in cream sauce (Gratin de volaille Pavillon) from The New York Times More 60-Minute Gourmet by Pierre Franey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jbuchman on May 08, 2017

    Superb. This is a gourmet version of Chicken a la King from the 60's. Well worth making for a crowd-- it's better than you remember it.

  • Krisb on November 21, 2010

    Really delicious way to use leftover roast chicken.

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