Makes 6 servings
|8||ounces uncooked thin noodles or vermicelli|
|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|
|1/4||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|
- 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.
|Calories from Fat||42 %|
|Total Fat||20 g|
|Saturated Fat||10 g|
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