- 8 oz tortellini (or you can use spaghetti noodles)
- 2 cups sliced fresh mushrooms
- 1/2 cup sliced green onions
- 2 Tbsp butter
- 1/4 cup flour
- 1/8 tsp black pepper
- 1/8 tsp nutmeg
- 1 1/4 cup chicken broth
- 1 1/4 cup milk/half and half/light cream
- 2 cups chopped cooked chicken
- 2 Tbsp apple juice (in place of sherry, optional)
- 1/4 cup grated Parmesan cheese
- 1/4 cup sliced almonds, toasted
Cook noodles and drain.
In a large saucepan, cook mushrooms and green onions in hot butter until tender. Stir in flour, pepper, and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken, apple juice, and half of parmesan cheese. Add noodles, stir gently to coat.
Pour into 2 qt baking dish. Sprinkle with remaining parm cheese and almonds. Bake at 350 for 15 minutes.
Recipe given to me by Marné Fletcher