Sherried Chicken and Fettuccine Casserole
Indulge in the creamy, comforting flavors of this Sherried Chicken and Fettuccine Casserole, a hearty baked dish that marries tender fettuccine, rich sherry-infused sauce, and succulent shredded chicken with bursts of sweet peas. This family-friendly recipe is layered with a luscious Parmesan cream sauce, topped with golden, crispy breadcrumbs, and finished with a sprinkle of fresh parsley for a touch of brightness. Perfect for weeknight dinners or casual gatherings, this casserole combines simple ingredients into a luxurious one-pan meal. With its velvety texture, perfectly baked topping, and subtle hint of sherry, this recipe is sure to become a household favorite for anyone craving classic comfort food with an elegant twist.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 0.5 cup dry sherry
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 4 cups shredded cooked chicken
- 1 cup frozen peas
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup breadcrumbs
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Cook the fettuccine according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
Gradually whisk in the milk, heavy cream, chicken broth, and dry sherry. Cook the mixture, whisking frequently, until thickened and smooth, about 5-7 minutes.
Stir in 1/2 cup of Parmesan cheese, salt, and black pepper. Remove the sauce from the heat.
In a large mixing bowl, combine the cooked fettuccine, shredded chicken, peas, and the prepared sauce. Mix well to ensure the sauce coats everything evenly.
Pour the mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with olive oil and the remaining 1/2 cup of Parmesan cheese. Sprinkle this breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove the casserole from the oven and let it rest for 5-10 minutes. Sprinkle with chopped parsley before serving.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.0 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 282 mg | 22% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
