The ingredients!!
My Chicken Casserole!
3 to 4 cups cooked chicken (chicken breasts or whole chicken)
salt and pepper
8 oz. fine noodles or spaghetti, cooked and drained
5 tablespoons butter
8 big mushrooms sliced
1/4 cup all-purpose flour
1 cup light cream or half-and-half or pd. milk
2 cups chicken broth (canned or pd.)
1/4 cup dry sherry (opt)
1/3 cup grated Parmesan cheese or jack cheese
Preheat oven to 350°.
Cook spaghetti or noodles according to package directions, when done mix a bit of butter over them and set aside. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté chicken take out and cut up into small pieces,
salt and pepper
8 oz. fine noodles or spaghetti, cooked and drained
5 tablespoons butter
8 big mushrooms sliced
1/4 cup all-purpose flour
1 cup light cream or half-and-half or pd. milk
2 cups chicken broth (canned or pd.)
1/4 cup dry sherry (opt)
1/3 cup grated Parmesan cheese or jack cheese
Preheat oven to 350°.
Cook spaghetti or noodles according to package directions, when done mix a bit of butter over them and set aside. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté chicken take out and cut up into small pieces,
next saute sliced mushrooms in same pan until golden. Deglaze fry pan with sherry,add rest of butter, add mushrooms back in along with some pepper , mix up! add flour, mix up till smooth, next add broth, still mixing, add cream (might not need the whole cup) still mixing,
last add the chicken! Mix up for a bout 5 min. to get all the chicken juices mixed in with the sauce and sauces thickens!
I then toss the noodles in a big bowl, pour on the sauce and mix up real good add a bit of the chesse to mix, pour into buttered casserole dish, top with remaining cheese! Bake at 350° for 30 minutes, until hot and bubbly.
*depending on what kind of broth you use: add salt if you use your own canned broth, but if you use pd. chicken broth don’t add salt!!
I'll be coming here for recipes. Way to go, Sister!!
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