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Fettucine Casserole Recipe

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This recipe for Fettucine Casserole is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. butter
1/4 c. flour
1 c. milk
1 c. chicken broth
6 small chicken breast halves, cooked and cut up.
6 oz. Fettucine, cooked
2 c. sour cream
1 pkg. frozen spinach, thawed and well-drained
8 oz. water chestnuts
8 oz. sliced mushrooms
1/2 c. onion, chopped
1/2 c. celery, chopped
1/3 c. fresh lemon juice
1 t. season salt
1 t. paprika
1 t. pepper
1/4 t. cayenne pepper
2 c. Monterey Jack cheese, grated
Directions:
Directions:
Make a roux by melting butter in a saucepan over low to medium heat. Whisk in flour till smooth, then add milk and broth and whisk till smooth and slightly thickened. Remove from heat.

Saute onion, celery and mushrooms in a separate pan and let cool.

In a large bowl, combine roux with sour cream, lemon juice and seasonings. Mix, then add all other ingredients except cheese.

Put mixture in 9x13 pan and sprinkle top with cheese. Bake at 350º for 30 to 45 minutes or till top is lightly browned.
Number Of Servings:
Number Of Servings:
12

 

 

 

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