This retro dish will yo kids and adults alike.
Cook fettuccine in boiling salted water until al dente, about 8 minutes.
Drain and refresh under cold running water.
Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat.
Add leeks and cook, stirring, until lightly browned, 6 to 8 minutes.
Add mushrooms and 1/2 teaspoon rosemary; cook, stirring, until softened, about 5 minutes.
Add flour and cook, stirring, for 1 minute.
Remove from heat and stir in chicken.
Season with lemon juice, salt and pepper.
Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish.
Combine Parmesan, breadcrumbs, lemon zest, parsley and the remaining 1/2 teaspoon rosemary in a small bowl.
Season with salt and pepper.
Sprinkle the mixture over the casserole.
Bake casserole for 20 to 30 minutes, or until bubbling.
Let stand for 5 minutes before serving.
Tips
Make Ahead Tip: Prepare through Step 5.
The casserole will keep, covered, in the refrigerator for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
