Yield: Makes 6 servings
Ingredients:
8
ounces uncooked thin noodles or vermicelli

2
tablespoons butter

8
ounces fresh mushrooms, sliced

1/4
cup chopped green onions

1
can (about 14 ounces) chicken broth

1
cup half-and-half, divided

2
tablespoons dry sherry

1/4
cup all-purpose flour

1/2
teaspoon salt

1/4
teaspoon ground nutmeg

1/8
teaspoon white pepper

1
jar (2 ounces) chopped pimiento, drained

1/2
cup (4 ounces) grated Parmesan cheese, divided

1/2
cup sour cream

2
cups cubed cooked chicken



 
Preparation:
1.
Preheat oven to 350°F. Cook noodles according to package directions. Drain; set aside.

2.
Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender. Add chicken broth, 1/2 cup half-and-half and sherry to onion mixture. Pour remaining 1/2 cup half-and-half into small jar with tight-fitting lid; add flour, salt, nutmeg and pepper. Shake well. Slowly stir flour mixture into skillet. Bring to a boil; cook 1 minute. Reduce heat; stir in pimiento and 1/4 cup Parmesan cheese. Stir in sour cream; blend well. Add chicken and noodles; mix well.

3.
Spray 1-1/2-quart casserole with nonstick cooking spray. Spread mixture evenly into prepared casserole. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 30 to 35 minutes or until hot.



Nutritional Information:
Serving Size:
Fiber 2 g
Carbohydrate 38 g
Cholesterol 81 mg
Saturated Fat 10 g
Total Fat 20 g
Calories from Fat 42 %
Calories 437
Protein 24 g
Sodium 716 mg
Dietary Exchange:
Meat 2
Vegetable 2
Starch 2
Fat 3


This recipe appears in: Italian

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