Sherried Chicken and Fettucini Casserole
"From Pasta by Katharine Blakemore Light and Healthy"
photo by Marmies
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 8 ounces fettuccine
- 1 onion, chopped
- 1 large red bell pepper, sliced
- 8 ounces mushrooms, sliced
- 1 ounce butter or 1 ounce low fat margarine
- 1 1⁄2 ounces flour
- 2 cups chicken stock
- 1⁄2 cup dry sherry
- salt and pepper
- 12 ounces cooked chicken, chopped
- 2 tablespoons light cream
- 1⁄2 cup cheddar cheese, finely grated
directions
- Cook fettucini in boiling water for 8 to 10 minutes, until still quite firm, then drain well.
- Cook onion, bell pepper and mushrooms in butter until soft. Add the flour, cook for 1 minute, then add the stock, sherry, salt and pepper. Bring to a boil, stirring constantly, then cook for 2 to 3 minutes.
- Mix together the pasta, chicken, cream and vegetable sauce. Pour into a shallow ovenproof casserole, sprinkle with the cheese. Cook in a preheated oven at 375 degrees for 30 to 35 minutes, or microwave 8 to 10 minutes on HIGH.
- Note**** This is an ideal dish for using up the remaining of the cooked chicken. Use the chicken carcass to make the stock.
- If cooking this dish in the microwave, finish off under the broiler to brown the cheese.
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Reviews
-
My family really enjoyed this and we will definitely make it again! I used leftover chicken, diced onions from the freezer and leftover broccoli in place of the mushrooms & red pepper (neither of which I had on hand). It was so simple to make! For other conversion-challenged cooks out there, here's what the ounces in the recipe equate to (approximately):<br/>1 oz butter = 2 Tablespoons<br/>1.5 oz flour = 3/4 of 1/4 cup (not sure how else to describe it!)<br/>12 oz chicken = 1.5 cups<br/>I did add 1 T. of corn starch (mixed with cold water first) to the skillet with the vegetables and broth to help it thicken up a bit. I did not add any salt as we found it plenty salty just from the broth. Thanks for posting... looking forward to eating the leftovers tomorrow! -
We all really liked the flavor this dish offered. I made it from scratch, except fot the chicken...we had delicious chicken breast last night, so I thought I would use that up. To be honest , I did have a difficult time converting the measurements to cups...etc. Although, I would not choose to serve it for company... it makes a wonderful casserole for leftover pasta and chicken... and perhaps tuna? There is wonderful versatility to this recipe and I will certainly make this again. It was scrumptious. Thank you for sharing this.. Twila -
The whole family loved this recipe. I added extra chicken, and used spaghetti instead of fettucini, as we had none. I also forgot the cream at the end but it was rich enough without. The kids loved the sweet flavour from the sherry, and it was a good way of sneeking a few vegies into their diet!
Tweaks
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My family really enjoyed this and we will definitely make it again! I used leftover chicken, diced onions from the freezer and leftover broccoli in place of the mushrooms & red pepper (neither of which I had on hand). It was so simple to make! For other conversion-challenged cooks out there, here's what the ounces in the recipe equate to (approximately):<br/>1 oz butter = 2 Tablespoons<br/>1.5 oz flour = 3/4 of 1/4 cup (not sure how else to describe it!)<br/>12 oz chicken = 1.5 cups<br/>I did add 1 T. of corn starch (mixed with cold water first) to the skillet with the vegetables and broth to help it thicken up a bit. I did not add any salt as we found it plenty salty just from the broth. Thanks for posting... looking forward to eating the leftovers tomorrow!
RECIPE SUBMITTED BY
I live on a very large farm here in West Virginia. We really do live off the land. I plant a large garden, I freeze, dehyrate and can everything possible. We raise beef cattle and hunt wild game. It's a family thing.
I met my husband at work. We got stuck on night shift together and he seemed to grow on me like a wart. We married 5 months after we started dating. We have now been married 11 yrs. He's a great husband and father too our two children. Our oldest is in the 6th grade and youngest is in the 5th grade. We have lived all over the east coast. We spent 5 years in South Carolina. I would have to say it was a great 4 years. I learned so much about that area and experienced alot of different foods while there. I truely miss the people from there.
A little about me. I'm a SAHM. Most of my time here alone is spent playing euchre, canning, gardening, cooking (a lot of OAMC), flipping thru my cook books (and i have plenty) and browsing thru Zaar! I just love it here. Trying to add a lot of our family favorites.
I enjoy traveling, reading, camping, fishing, hunting, gardening, canning, bbq-ing, bon fires, entertaining, baking, playing board and card games with the kids, swimming, photography, and just being with family and friends.
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How I rate:
5 stars ~ perfect, will make again without any changes.
4 stars ~ like it, will make again with minor changes to suit our tastes
3 stars ~ had to make major changes but got it to work for us.
2 stars ~ too many changes needed, waste of my time.
1 star ~ just terrible, couldnt get it to work out. waste of money and time. I think I want to cry now.
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