Chicken, Mushroom and Rigatoni Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce:
4 Tbsp. butter
4 Tbsp. flour
3 cups chicken broth
1 cup heavy cream
2 egg yolks
salt & pepper to taste
Meat mixture:
4 Tbsp. butter
1 lb. boneless skinless chicken breast cut in chunks
10 oz. mushrooms (coarsely chopped)
1 clove minced garlic
1/4 cup parsley (cut to 2 Tbsp. if using dried parsley)
1 lb. rigatoni (cooked according to package - al dente)
1 cup grated Parmesan
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Directions: |
Directions:Sauce:
In a small saucepan, melt butter and whisk in flour. Cook over medium heat for 2 minutes until bubbly. Gradually add chicken broth until mixture boils. Add heavy cream. Turn heat down and simmer for 10 minutes, stirring often. Beat egg yolks in a small bowl and slowly add some of the sauce mixture to temper the yolks so they won't cook. Add the egg mixture back into the sauce.
Meat mixture:
Melt 2 Tbsp. butter in a large skillet and add chicken. Saute until brown. Add remaining 2 Tbsp of butter and saute mushrooms. Add onion and garlic and continue to saute for 2 minutes. Add parsley.
Combine rigatoni, sauce mixture and meat mixture. Add Parmesan cheese and spoon into a greased 9 x 13" baking dish. Sprinkle extra cheese or breadcrumbs on top. Bake at 350º for 45 minutes. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: I've made this with leftover Thanksgiving turkey in place of the chicken.
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