Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating
Recipe by Southern Living June 2001

Gallery

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Set aside.

    Advertisement
  • Melt 1 tablespoon light butter in a large skillet over medium-high heat. Add chicken, and cook 2 minutes on each side or until lightly browned. Stir in sherry and 1/2 cup water. Cover, reduce heat to low, and simmer 20 minutes or until done. Drain and reserve liquid. Cut chicken into 1-inch pieces; set aside.

  • Melt remaining 1 tablespoon light butter in skillet. Sauté onion and mushrooms over medium-high heat 5 minutes or until tender.

  • Stir together flour and l/2 cup broth. Add reserved liquid, flour mixture, and remaining 1 1/2 cups broth to skillet. Cook, stirring often, over medium-high heat until thickened. Remove from heat. Stir in chicken, sour cream, Monterey Jack cheese, 1/4 cup Parmesan, and pepper.

  • Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese and breadcrumbs.

  • Bake at 350° for 30 minutes or until thoroughly heated.

Advertisement
Advertisement