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Creamy Chicken Noodle Casserole




Source of Recipe


rc-Ann Ring


Recipe Introduction


Source of Recipe

Daily Recipe



List of Ingredients





1 pound skinless boneless chicken breast halves
1 1/2 cups (about) water
2 large garlic cloves, minced
1 bay leaf
1/3 cup all purpose flour
2 tablespoons cornstarch
2 cups low-fat (1%) milk
1 teaspoon dried tarragon
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup dry white wine
1 10-ounce package frozen spinach, thawed, squeezed dry
8 ounces spinach fettuccine
8 ounces mushrooms, sliced
1 1/2 teaspoons olive oil
3/4 cup coarse breadcrumbs
1/4 cup freshly grated Parmesan cheese






Recipe



Combine chicken, 1 cup water, garlic and bay leaf in large
saucepan. Cover and simmer just until chicken is cooked
through, turning once, about 15 minutes. Transfer chicken to
plate; cool. Shred chicken. Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid. Whisk flour and cornstarch in heavy large saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine; stir until mixture is very thick, about 2 minutes longer. Remove from heat. Stir in shredded chicken and spinach. (Can be made 1 day ahead. Cover and chill.


Reheat over medium-low heat, stirring frequently, before
continuing.) Preheat oven to 400 degrees. Oil 11 x 7 x 2-inch glass baking dish. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain.

Return to pot. Add mushrooms and chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish. Heat oil in small nonstick skillet over medium-high heat. Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes.

Let stand 10 minutes. Sprinkle with Parmesan and serve.

Yield: 6 Servings


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