| CHICKEN HOT DISH |
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Serves 121 package (8 ounces) spaghetti or thin noodles 3 tablespoons CRISCO Oil 1/2 cup chopped onion 3 tablespoons all-purpose flour 1 tablespoon chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon pepper 1 -1/2 cups chicken broth 1 package (8 ounces) shredded Cheddar or Colby cheese, divided 1 bag (16 ounces) frozen vegetables 3 cups cubed cooked chicken Cook noodles according to package directions. Drain. Heat oven to 350ºF. Grease 3-to 4-quart baking dish. Heat oil in medium saucepan on medium-high heat. Add onion. Cook until soft. Blend in flour, parsley, salt and pepper. Cook and stir for 1 minute. Add chicken broth. Cook and stir for 3 to 4 minutes or until mixture comes to a simmer. Reduce heat to low. Add 1-1/2 cups cheese. Stir until just melted. Remove from heat. Combine noodles, vegetables, chicken and cheese sauce in large bowl. Transfer to baking dish. Top with remaining 1/2 cup cheese. Bake 30 minutes or until hot and bubbly. Do no overbake. Season with additional salt and pepper, if desired. Note: May be prepared a day ahead and refrigerated. Adjust baking time accordingly. |
