Ingredients
CHICKEN & NOODLE CREAMY CASSEROLE
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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 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
Instructions
DIRECTIONS:
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
