Now this casserole is sure to please the fussy and the avid eater alike. And anything that is one dish is a winner.
All you need is:
1 small Chicken
½ pound Fettuccine
2 cups grated Cheese
1 can Cream of Mushroom soup
Miscellaneous: ½ onion chopped, 4 small cloves garlic grated, 1 teaspoon black or white pepper, 1 teaspoon flaked chili, seasoning salt or regular salt to taste, homemade marinade, 1 teaspoon oil
What to Do:
Wash and cut up chicken. To give you an average of how much chicken I used, the little one cost $9.95.
Season chicken with marinade. My marinade is a blend of cilantro, green onions, parsley and garlic. Marinade is non-negotiable for me.
Boil chicken in about 9 cups of water until it is tender for approx. 30 minutes.
I eyeballed the water but had to go back and measure it for this post. I kept the boil on low-medium. High boiling evaporates the liquid too quickly so watch the temperature of your stove. And distractions like the TV.
When chicken is cool, de-bone and shred in bite size pieces. Set aside.
Keep back 2 cups of the chicken stock for the casserole.
Boil fettuccine in the remaining stock, adding more water if needed. Remove fettuccine when it is al dente, that is, slightly firm and a bit undercooked. Drain off any excess liquid. Very coincidentally the stock was the exact amount I needed, so there was no need to drain off. How’s that for free-hand cooking!
In a large bowl mix together the chicken, soup, 1 cup cheese, onion, garlic, chili flakes, pepper, and the 2 cups chicken stock. Add the fettucine and toss thoroughly until the mixture is evenly spread. Add salt if needed.
Grease a baking dish with a little oil and pour in the mixture.
Heat oven to 350 and bake for 35-40 minutes or until cheese is melted and begins to brown.
I always bake an extra 5 minutes after that to get a crisp, brown crust.
Have you tried this dish or done variations to it? Post them in the comments below.