Tuesday, March 13, 2012

Chicken Tetrazzini

Love! Baby Portabella Mushrooms!
You can really use any kind but those are my go to mushrooms. Add chicken and I'm one happy girl. I don't think I could ever tire of chicken and mushrooms. Would love to blog some more but have very little time. Will have to catch up soon.
If you haven’t done it yet make sure you enter the giveaway for the cookbook. –>Gooseberry Patch Cookbook Giveaway<--
031312aRecipe from Gooseberry Patch Meals in Minutes 10th Anniversary Edition.
12 oz package fettuccine pasta
1 cup sliced mushrooms
1/2 cup onion, chopped
7 tbsp butter, divided
1/4 cup all purpose flour
1 tsp salt
1/4 tsp pepper
2 cups half and half
1/4 cup chicken broth
2 cups cooked chicken, chopped
1/3 cup grated parmesan cheese
1 cup bread crumbs
Prepare paste according a to package directions; drain. In a skillet over medium heat, sauté mushrooms and onion in one tablespoon butter until golden; remove from skillet. Melt 4 tablespoons butter in same skillet; whisk in flour, salt and pepper, stirring until smooth and bubbly. Add half and half; boil for one minute. Remove from heat; mix in broth, chicken, fettuccine and mushroom mixture. Spoon into a greased 13" x 9" baking pan. Sprinkle with Parmesan cheese; set aside. Melt remaining butter and toss with bread crumbs; spread over casserole. Bake uncovered at 350°F for 35 to 45 minutes. Serves 6.

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