1. Sauce Veloute: Melt butter and stir in flour,salt and pepper; gradually stir in chicken broth. 2. Simmer 5 minutes stirring with wire whisk,until thick and smooth. 3. Simmer 15 minutes stirring occasionally. Set aside. 4. Tomato Sauce: Saute onions in oil 5 minutes. 5. Stir in tomatoes, salt& pepper,bay leaf and thyme. 6. Simmer 15 minutes; discard bay leaf. Set aside. 7. Preheat oven 350*. 8. Butter a 3 quart casserole. 9. Saute chicken in 1 Tbsp butter 2-3 minutes. 10. Season with salt& pepper. 11. Combine 1/2 c.cream with 1 cup sauce veloute, tabasco sauce & green onions. 12. Stir into chicken. 13. Remove from heat. 14. Melt remaining Tbsp butter and toss with pasta. 15. Place 1/2 pasta in casserole. 16. Cover with 1/2 tomato sauce. 17. Repeat. 18. Top with 1/2 cup cheese and entire chicken mixture. 19. Blend remaining 1 cup Sauce Veloute with rest of cream. 20. Spoon over chicken. 21. Sprinkle with remaining cheese. 22. Bake 45 minutes until bubbly and brown. 23. Note: 24. This can be prepared the day before, refrigerated and heated in oven when you are ready to serve it. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
