Saturday, March 15, 2008

Baked Chicken Alfredo

Okay. This is a great recipe and you can make it at any point in the day and store it in the refridgerator until dinner time. It also makes great leftovers.

Baked Chicken Alfredo:

1 package (1 lb.) fetucine noodles
6 tbsp butter
6 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika
3 cups chicken broth
1 cup heavy whipping cream
4 cups cubed cooked chicken
2 tbsp dried parsley
1/3 cup Parmesan cheese

1) Cook pasta according to package directions. In a saucepan, melt butter over medium heat. Stir in the flour, salt, and pepper until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream.

2) Drain noodles; add 2 cups sauce and toss to coat. Transfer to a greased 13X9 baking dish. Make a well in the center of noodles making a space about 6in X 4 in.

3) To remaining sauce, add chicken and parsley. Mix well. Pour into center of dish. Sprinkle with Parmesan cheese and paprika (the recipe calls for it to be in the sauce, but I like to sprinkle it so do whatever you want).

4) Cover and bake at 350 for 30 minutes. Uncover; bake 20-30 minutes longer or until bubbly.

Yeild: 8-10 servings.

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