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Buffet Chicken Casserole Recipe

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This recipe for Buffet Chicken Casserole is from The Feldpausch Family Cookbook Project, 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:  
3 tbsp. butter or margarine
3 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
several dashes of hot pepper sauce
2 c. chicken broth
1 c. half and half or milk
1 c. grated Parmesan cheese
2 c. cooked chicken meat cut from bone in large pieces
3 tbsp. butter or margarine
3 tbsp. lemon juice
1/2 lb. fresh mushrooms
8 oz. thin spaghetti (vermicelli)
1/4 c. grated Parmesan cheese
Papika
Parsley for garnish
Directions:
Directions:
Melt butter in medium sauce pan. Stir in flour, salt, pepper and hot pepper sauce. Cook over medium heat for a minute or two, stirring. Slowly add the broth (stirring with a whisk is best). Cook until slightly thickened. Stir in the milk, cheese and chicken. Cook over medium-low eat, stirring occasionally. Wash and slice mushrooms. In a skillet heat butter and lemon juice. Cook mushrooms over medium-high heat until browned. Cook spaghetti about 6 minutes until just tender. Drain. Combine with the sauce and 2/3 of the mushrooms. Pour into a 1 1/2 qt. baking dish. Sprinkle with remaining mushrooms, Parmesan cheese and paprika. Bake at 400 degrees for 20 minutes. Sprinkle with parsley if desired.
Number Of Servings:
Number Of Servings:
4 to 6 servings
Personal Notes:
Personal Notes:
This dish can be made ahead, covered and refrigerated. Add 10 minutes to cooking time.

 

 

 

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