PINOY READERS

Simply delicious, make this one-dish chicken leftover meal when there’s no time to cook. ingredients 3 tablespoons butter 2 large shallots, minced (2/3 cup) 1 1/2 cups sliced mushrooms 2 cups chicken broth 1/2 cup half-and-half 2 tablespoons cornstarch 2/3 cup grated Parmesan 3 cups shredded cooked chicken 2 cups diced cooked butternut squash 1/2 pound linguini, cooked very al dente 1 cup panko crumbs or bread crumbs directions Preheat oven to 425 degrees F. Coat a 2-quart baking dish with cooking spray. Melt 2 tablespoons butter over medium-high heat in a large saucepan. Add shallots; cook, stirring, 2 minutes. Add mushrooms; cook, stirring, 4 to 5 minutes, or until firm. Add broth; bring to a simmer. Whisk together half-and-half and cornstarch in a bowl. Add half-and-half mixture to broth, whisking, until lightly thickened. Stir in all but 2 tablespoons Parmesan, plus chicken, squash and linguini. Gently toss to combine. Transfer to baking dish. Sprinkle with panko and remaining P...

Ingredients 1 tablespoon unsalted butter $ Cooking spray 1 cup finely chopped onion $ 2/3 cup finely chopped celery $ 3/4 teaspoon freshly ground black pepper $ 1/4 teaspoon salt $ 3 (8-ounce) packages presliced mushrooms 1/2 cup dry sherry 3 ounces all-purpose flour (about 2/3 cup) 3 (14.5-ounce) cans fat-free, less-sodium chicken broth $ 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided $ 1/2 cup (4 ounces) 1/3-less-fat cream cheese $ 7 cups hot cooked vermicelli (about 1 pound uncooked pasta) 4 cups chopped cooked chicken breast (about 1 1/2 pounds) 1 (1-ounce) slice white bread $ Preparation 1. Preheat oven to 350°. 2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a...

Simply delicious, make this one-dish chicken leftover meal when there’s no time to cook. ingredients 3 tablespoons butter 2 large shallots, minced (2/3 cup) 1 1/2 cups sliced mushrooms 2 cups chicken broth 1/2 cup half-and-half 2 tablespoons cornstarch 2/3 cup grated Parmesan 3 cups shredded cooked chicken 2 cups diced cooked butternut squash 1/2 pound linguini, cooked very al dente 1 cup panko crumbs or bread crumbs directions Preheat oven to 425 degrees F. Coat a 2-quart baking dish with cooking spray. Melt 2 tablespoons butter over medium-high heat in a large saucepan. Add shallots; cook, stirring, 2 minutes. Add mushrooms; cook, stirring, 4 to 5 minutes, or until firm. Add broth; bring to a simmer. Whisk together half-and-half and cornstarch in a bowl. Add half-and-half mixture to broth, whisking, until lightly thickened. Stir in all but 2 tablespoons Parmesan, plus chicken, squash and linguini. Gently toss to combine. Transfer to baking dish. Sprinkle with panko and remaining Parm...