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    You are in: Home / Recipes / Sherried Chicken and Fettucini Casserole Recipe
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    Sherried Chicken and Fettucini Casserole

    Sherried Chicken and Fettucini Casserole. Photo by Marmie's

    1/2 Photos of Sherried Chicken and Fettucini Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    barefootmommawv's Note:

    From Pasta by Katharine Blakemore Light and Healthy

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook fettucini in boiling water for 8 to 10 minutes, until still quite firm, then drain well.
    2. 2
      Cook onion, bell pepper and mushrooms in butter until soft. Add the flour, cook for 1 minute, then add the stock, sherry, salt and pepper. Bring to a boil, stirring constantly, then cook for 2 to 3 minutes.
    3. 3
      Mix together the pasta, chicken, cream and vegetable sauce. Pour into a shallow ovenproof casserole, sprinkle with the cheese. Cook in a preheated oven at 375 degrees for 30 to 35 minutes, or microwave 8 to 10 minutes on HIGH.
    4. 4
      Note**** This is an ideal dish for using up the remaining of the cooked chicken. Use the chicken carcass to make the stock.
    5. 5
      If cooking this dish in the microwave, finish off under the broiler to brown the cheese.

    Ratings & Reviews:

    • on July 16, 2010

      55

      My family really enjoyed this and we will definitely make it again! I used leftover chicken, diced onions from the freezer and leftover broccoli in place of the mushrooms & red pepper (neither of which I had on hand). It was so simple to make! For other conversion-challenged cooks out there, here's what the ounces in the recipe equate to (approximately):
      1 oz butter = 2 Tablespoons
      1.5 oz flour = 3/4 of 1/4 cup (not sure how else to describe it!)
      12 oz chicken = 1.5 cups
      I did add 1 T. of corn starch (mixed with cold water first) to the skillet with the vegetables and broth to help it thicken up a bit. I did not add any salt as we found it plenty salty just from the broth. Thanks for posting... looking forward to eating the leftovers tomorrow!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2009

      45

      We all really liked the flavor this dish offered. I made it from scratch, except fot the chicken...we had delicious chicken breast last night, so I thought I would use that up. To be honest , I did have a difficult time converting the measurements to cups...etc. Although, I would not choose to serve it for company... it makes a wonderful casserole for leftover pasta and chicken... and perhaps tuna? There is wonderful versatility to this recipe and I will certainly make this again. It was scrumptious. Thank you for sharing this.. Twila

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 18, 2009

      55

      The whole family loved this recipe. I added extra chicken, and used spaghetti instead of fettucini, as we had none. I also forgot the cream at the end but it was rich enough without. The kids loved the sweet flavour from the sherry, and it was a good way of sneeking a few vegies into their diet!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sherried Chicken and Fettucini Casserole

    Serving Size: 1 (456 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 724.2
     
    Calories from Fat 197
    27%
    Total Fat 21.9 g
    33%
    Saturated Fat 10.2 g
    51%
    Cholesterol 150.2 mg
    50%
    Sodium 391.0 mg
    16%
    Total Carbohydrate 64.5 g
    21%
    Dietary Fiber 3.9 g
    15%
    Sugars 8.0 g
    32%
    Protein 39.7 g
    79%

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