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Chicken and Fettuccine Casserole

This is a great recipe to make ahead and freeze for unexpected company or a night when you just don’t feel like cooking.

1/4 cup butter
1/4 cup flour
1 cup milk
1 cup chicken broth
1 large chicken, cooked and boned
5 ounces fettuccine, cooked and drained (cook in broth)
2 cups sour cream
1 package (10 ounce) frozen spinach, cooked and drained
1 jar (6 ounce) mushrooms
1 can (8 ounces) sliced water chestnuts
1 jar (4 ounces) pimientos
1/2 cup chopped onions
1/2 cup chopped celery
1/3 cup lemon juice
2 teaspoons seasoning salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups grated Monterey Jack cheese
Melt butter and flour together, stirring constantly. Add milk and chicken broth. Continue stirring and cook until thickened.
Add remaining ingredients, except cheese. Put into buttered casserole and top with cheese. Bake 25 to 30 minutes at 300 degrees F.

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This entry was posted at 8:02 am on 10/13/07 | tagged: Recipes.
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