STANCATO’S CHICKEN MARSALA CASSEROLE

INGREDIENTS

• 3/4 c all purpose flour
• 1 (8oz) container sour cream
• 1 c. milk
• 1/4t salt 1/4t gr.black pepper (to taste)
• 1 (16oz) can chicken broth
• 1/2 c Stancatos Marsala Sauce
• 1/3 c chopped celery
• 1/8 gr. cardomom
• 1lb. boned, skinless chicken breasts(bite size pieces)
• 1 (8oz) pkg. pre-sliced mushrooms
• 2c. hot cooked angel hair pasta(about 4 oz uncooked)
• Cooking spray
• 1/2 c(2 oz.) shredded cheddar cheese

DIRECTIONS

  1) Preheat oven to 350

  2) Lightly spoon flour int measuring cup and level off.Combine the flour and sour cream in a med saucepan, stirring with a whisk. Add the milk, salt, black pepper and chicken broth. Bring to a boil, reduce heat, and simmer for 2 mins., stirring constantly Remove from heat

  3) Place a lg non-stick skillet over med-high heat till hot. Add Stancatos Marsala Sauce and next 4 ingredients and cook for 10 mins or till liquid almost evaporates.

  4) Combine cream sauce, chicken mixture and pasta; spoon into a 13×9″ baking dish coated with cooking spray. Sprinkle with cheese; bake at 350 for 30 mins. Serve over pasta.