Sherried Chicken and Fettuccine Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Wonderfully rich casserole. Great dish for company, serve with a simple green salad. Ingredients:
8 ounces fettuccine pasta |
1 onion, chopped |
2 garlic cloves, minced |
1 large red bell pepper, cut into strips |
8 ounces mushrooms, sliced |
2 tablespoons butter |
4 tablespoons flour |
2 cups chicken broth |
1/2 cup dry sherry |
1/4 teaspoon salt (or to taste) |
1/8 teaspoon pepper |
1 1/2 cups cooked chicken |
2 tablespoons light cream |
1/2 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 375.
2. Cook pasta in boiling water 8-10 minutes and drain well. (pasta will still be quite firm).
3. Heat butter in skillet and sautee onion, garlic, bell pepper and mushrooms until tender.
4. Add flour and cook for 1 minute.
5. Add sherry, broth, salt and pepper and bring to a boil.
6. Stirring constantly, cook 2-3 minutes.
7. Mix together pasta, chicken, cream and vegetable sauce.
8. Pour into a shallow casserole dish and top with cheese.
9. Bake 30 minutes or until browned and bubbly.
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