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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Yummy Ingredients:
3 lbs broiler chickens |
2 cups water |
1 cup dry white wine |
2 carrots, cubed |
1 medium finely chopped onion |
2 parsley sprigs |
1/2 teaspoon thyme |
1 1/2 teaspoons salt |
4 tablespoons butter |
5 tablespoons flour |
3 cups chicken stock |
4 ounces light cream |
6 ounces grated parmesan cheese |
1 cup sliced mushrooms |
8 ounces ribbon macaroni |
Directions:
1. Place chicken in a casserole. Add water, wine, carrots, onion, parsley, thyme and salt. Bring to a boil, skim and let boil gently for about 40 minutes with casserole covered.
2. Strain the stock and save.
3. Skin and bone the chicken when cold. Cut the meat in slices.
4. Melt 3 T butter in a saucepan. Add the flour and stir. Add in turns 3 C's stock. Add the Cream and heat for about 5 minutes. Stir in the parmesan cheese, but save some for the top.
5. Preheat oven 350 degrees.
6. Melt the rest of the butter in a frying pan and brown the mushrooms lightly.
7. Bring 2 qts of water with 3 teaspoons salt to a boil. Add the ribbon macaroni and boil until just soft, but no more.
8. Wash the macaroni and drain.
9. Mix mushrooms and macaroni and place at the bottom of a large ovenproof dish. Put the chicken on top. Pour on the sauce. Sprinkle with the remaining cheese.
10. Bake in the oven for about 15 minutes.
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