Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light March 1999

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Yield:
6 servings (serving size: about 1 1/4 cups)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Melt butter in a saucepan over medium heat. Add mushrooms and shallots; sauté 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir constantly. Stir in chicken and 1/2 cup cheese; cook 1 minute. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into a 3-quart casserole coated with cooking spray; top with 2 tablespoons cheese. Bake at 350° for 40 minutes. Let stand 5 minutes.

Nutrition Facts

380 calories; calories from fat 29%; fat 12.1g; saturated fat 3.6g; mono fat 5.1g; poly fat 2.6g; protein 26.3g; carbohydrates 40.9g; fiber 3g; cholesterol 43mg; iron 2.9mg; sodium 384mg; calcium 259mg.
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