Busters Recipes

Creamy Chicken and Noodle Casserole

1 pound skinless boneless chicken breast halves
1 1/2 cups (about) water
2 large garlic cloves, minced
1 bay leaf
1/3 cup all purpose flour
2 tablespoons cornstarch
2 cups low-fat (1%) milk
1 teaspoon dried tarragon
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup dry white wine
1 10-ounce package frozen spinach, thawed, squeezed
dry
8 ounces spinach fettuccine
8 ounces mushrooms, sliced
1 1/2 teaspoons olive oil
3/4 cup coarse breadcrumbs
1/4 cup freshly grated Parmesan cheese

Combine chicken, 1 cup water, garlic and bay leaf in
large saucepan. Cover and simmer just until chicken is
cooked through, turning once, about 15 minutes.
Transfer chicken to plate; cool. Shred chicken. Pour
cooking liquid into measuring cup, adding more water
to measure 1 cup if necessary. Reserve cooking liquid.

Whisk flour and cornstarch in heavy large saucepan.
Add 1 cup milk; whisk until smooth. Stir in 1 cup
milk, tarragon, salt, nutmeg and reserved 1 cup
chicken cooking liquid. Stir over medium heat until
mixture thickens and boils, about 5 minutes. Add wine;
stir until mixture is very thick, about 2 minutes
longer. Remove from heat. Stir in shredded chicken and
spinach. (Can be made 1 day ahead. Cover and chill.

Reheat over medium-low heat, stirring frequently,
before continuing.) Preheat oven to 400 degrees. Oil
11 x 7 x 2-inch glass baking dish. Cook fettuccine in
large pot of boiling salted water until just tender
but still firm to bite. Drain. Return to pot. Add
mushrooms and chicken mixture; toss. Season with salt
and pepper. Transfer to prepared baking dish.

Heat oil in small nonstick skillet over medium-high
heat. Add breadcrumbs; stir 1 minute. Sprinkle over
casserole. Bake until casserole bubbles and
breadcrumbs are golden, about 20 minutes.
Let stand 10 minutes. Sprinkle with Parmesan and serve.