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    Escalloped Chicken & Noodles


    Source of Recipe


    copycat of Stouffer's

    Recipe Introduction


    Best chicken and store bought noodles

    List of Ingredients




    8 oz fettucine or linguine noodles, broken into 2" pieces
    4 T butter, divided
    3 boneless, skinless chicken thighs, diced
    2 ribs celery, ribs cut in half and then sliced
    1 carrot, diced
    3 oz small white button mushrooms, sliced
    2 T flour
    1 cup chicken broth
    1 1/2- 1 3/4 c milk
    1/2 tsp garlic powder
    Salt & Pepper to taste
    1/3 cup frozen peas
    1/2 cup seasoned panko
    Nonstick cooking spray

    Recipe



    1.Bring a pot of salted water to a boil. Cook fettuccine until al dente. Drain; set aside.

    2.In a large skillet over medium heat, melt 2 T of butter. Season diced chicken with salt & pepper. Add celery, carrots and mushrooms to skillet, and saut� until mushroom are beginning to brown. Add chicken. Saut� all until mushrooms are browned and celery has begun to soften.

    3.Add remaining butter to pan. Sprinkle flour over top, then stir in. Cook for 1 minute to cook off raw flour taste.

    4.Slowly add chicken broth to pan, stirring constantly. Add in 1� cups milk and garlic powder. Simmer uncovered until sauce has thickened to look like a thin gravy. Add noodles and frozen peas. Add more milk if mixture seems too dry.


    5.Preheat a broiler.

    6.Pour chicken and noodles into an ovenproof dish. Sprinkle with panko and spray top with cooking spray. Place under broiler for 1-2 minutes until golden brown.

 

 

 


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