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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

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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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    Units: US | Metric


    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


      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!

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    • on October 10, 2009


      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

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    • on March 18, 2009


      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!

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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
    Total Fat 21.9 g
    Saturated Fat 10.2 g
    Cholesterol 150.2 mg
    Sodium 391.0 mg
    Total Carbohydrate 64.5 g
    Dietary Fiber 3.9 g
    Sugars 8.0 g
    Protein 39.7 g

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