Chicken Fettuccine Casserole

2 tablespoons olive oil or butter
1/2 pound sliced mushrooms
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup butter
1/4 cup flour
1 cup milk
1 cup chicken broth
1 chicken cooked and boned
5 ounces fettuccine, cooked and drained
2 cups sour cream
10 oz package frozen chopped spinach, thawed and moisture squeezed out
1/3 cup lemon juice
2 teaspoons seasoning salt
1/2 teaspoon cayenne
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups grated Monterey Jack cheese

Saute mushrooms, onion and celery in olive oil until tender crisp.

Melt butter and flour together in large pot, stirring constantly. Add milk and chicken broth. Continue stirring and cook until thickened. Add remaining ingredients, except cheese.

Pour into buttered 9×13 or 10×15 casserole dish. Top with cheese. Bake 25 to 30 minutes at 300° until hot and bubbly.


Pyrex Bakeware/Cookware Set with Red Plastic Covers 6 Piece, 3 Lids and 3 Boxes

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