| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Casseroles, Pasta, Poultry | 6 | Servings | |
INGREDIENTS
| 1/4 | lb | Butter |
| 1 | c | Flour |
| 1 | qt | Chicken stock |
| 2 | Egg yolks | |
| 1/4 | c | Pimento, chopped |
| 1/4 | c | Mushrooms, sliced |
| Cheddar, grated | ||
| Parmesan, grated | ||
| Salt and pepper | ||
| 4 | lb | Chicken, boil debone cut |
| in | ||
| Strips | ||
| 1 | c | Boiled ham, cut in strips |
| 1/2 | lb | Spaghettini, cook al dente |
INSTRUCTIONS
Melt butter and add flour and cook. Stir slowly until well blended without lumps. Make sure flour is cooked. Add stock, mix well then add yolks and stir. Add chicken, ham, mushrooms and pimentos, stirring to mix all ingredients. Fold in spaghettini. Place in casserole dish, sprinkle with grated cheeses. Bake until cheese is melted golden brown. Source: T. Pittari's Restaurant, N.O.LA Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 450
Calories From Fat: 267
Total Fat: 30.2g
Cholesterol: 140.3mg
Sodium: 727.4mg
Potassium: 270.9mg
Carbohydrates: 23.6g
Fiber: <1g
Sugar: 3.2g
Protein: 20.7g