Chicken Casserole With Light Cream Sauce Food

MY WAY CREAMY SAUCE - CHICKEN CASSEROLE

Steps:

• In a sauce pan combine all ingredients except the sour cream and linguine pasta.
• Stir several times over medium/low heat until the cheese is melted.
• Remove from heat and add the sour cream and blend well.
• NOTE: You can add fresh cooked veggies and your special spices at this time.
• In a bowl blend together the pasta and 1/2 of the sauce and pour into a 9X13 baking dish.
• Set aside the other 1/2 sauce and cover with a lid.
• Bake at 375 degrees for 20-25 minutes.
• Note: The extra sauce is to be served warmed up in a bowl or individual small bowls and used like a gravy spooned over the finished casserole servings.
• Sprinkle of grated Parmesan is always a nice touch.

CHICKEN IN A LIGHT CREAM SAUCE

Steps:

• Heat oil in a large non stick fry pan over medium heat.
• Place chicken and garlic in the pan. Add only 2 cups of chicken stock. Keep simmering and turning chicken until broth has almost completely evaporated, about 15 minutes.
• Once sauce has almost completely evaporated, remove chicken and set aside on a plate.
• Pour 1/4 cup broth to the pan and stir to deglaze. Slowly whisk in cream and sugar.
• Return chicken to pan and heat gently in the sauce, for 10 minutes.
• Serve over rice or pasta and sprinkle with green onion.

CHICKEN BREASTS IN CREAM SAUCE

Steps:

• Brown chicken breast.
• Place breasts in oven dish.
• Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
• Pour over the chicken and bake 2 hours at 300 degrees.
• After baking, remove breasts; strain juices into saucepan.
• Add 2 tablespoons flour and 1/2 cup water.
• Mix with whisk until thickened.
• Add milk if too thick.
• Pour sauce over breasts and garnish with parsley.