TLC Cooking "Mom's Best Chicken Tetrazzini"

Moms Best Chicken Tetrazzini

YIELD Makes 6 servings
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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:

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

This recipe appears in: Italian

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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