Ingredients:
2 cups chicken, cooked and cubed
2 cups heavy cream
4 tablespoons butter
1/2 cup onions, chopped
1/4 teaspoon pepper
4 tablespoons flour
1/2 teaspoon salt
1 cup chicken broth or 2 chicken bouillon cubes
1 cup parmesan cheese, grated
8 ounces canned mushroom slices, drained
1/2 cup sliced almonds
8 ounces spaghetti or 8 ounces thin pasta, cooked and drained
Directions:
Preheat oven to 350 degrees.
On stovetop, brown onions in butter; add flour, salt, pepper, and chicken broth.
Cook and stir on medium until brown and boiling.
Turn heat to low and slowly stir in cream.
Add parmesan, stir until blended; then add chicken, mushrooms and almonds.
Toss mixture with cooked noodles and transfer to a greased 13×9 casserole dish.
Bake for 30 minutes.
Serve with a side of veggies/tossed salad, warm bread and a glass of wine.
Servings: Serve
Time preparation: 5 min.
Time total: 50 min.