How to make it

  • 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 and cool then shred.
  • 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 then add 1 cup milk and whisk until smooth.
  • Stir in 1 cup milk, tarragon, salt, nutmeg and reserved chicken cooking liquid.
  • Stir over medium heat until mixture thickens and boils about 5 minutes.
  • Add wine then stir until mixture is very thick about 2 minutes longer then remove from heat.
  • Stir in shredded chicken and spinach then cover and chill.
  • Reheat over medium low heat stirring frequently before continuing.
  • Preheat oven to 400 then oil a glass baking dish.
  • Cook fettuccine in large pot of boiling salted water until tender but still firm to bite then drain.
  • Return to pot then add mushrooms and chicken then toss and season with salt and pepper.
  • Transfer to prepared baking dish then heat oil in small nonstick skillet over medium high heat.
  • Add breadcrumbs then stir 1 minute and sprinkle over casserole and bake 20 minutes.
  • Allow to stand 10 minutes then sprinkle with parmesan and serve.

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