- 3/4 cup butter
- 1 cup dry farina (Cream of Wheat)
- 1 pound wide noodles, cooked and drained (I used Mrs. Miller’s wide egg noodles from Fredericksburg)
- 1 can cream of chicken or homemade cream of chicken (for this recipe I used 3 tablespoons flour, 1/2 cup chicken st
ock, 1/2 cup milk, salt and pepper, and fresh parsley, but there’s no shame in the Campbell’s cream of chicken game].
Melt butter in a large skillet. Add farina. Cook, stirring constantly, until farina is golden, not brown. Pour mixture over cooked noodles. Stir to coat. Thin soup with a little milk and heat. Use as gravy over noodles.