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Chicken Tetrazzini

6 servings
6 ounces fettuccine, or egg noodles
2 teaspoons canola oil
3 leeks, white part washed and finely chopped
6 ounces button mushrooms, quartered
1 teaspoon fresh rosemary, chopped
3 tablespoons flour
3 cups chicken broth
1/2 cup low fat milk
2 cups cooked chicken, or turkey, cubed
fresh lemon juice, to taste
salt and pepper, to taste

Preheat oven to 425 degrees. Lightly oil a 3-quart baking dish
or coat it with nonstick spray.

Cook fettuccine in boiling salted water until All dente, about 8 minutes.
Drain and refresh under cold running water. Drain and set aside.

Meanwhile, in a large skillet, heat oil over medium heat. Add leeks a
nd 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 minutes. Add chicken broth and milk;
bring to a boil, stirring, until slightly thickened, about 4 minutes more.
Remove from heat and stir in chicken. Season with lemon juice, salt and pepper.

Gently mix reserved fettuccine into chicken mixture and spoon into prepared baking dish.

In a small bowl, combine Parmesan, breadcrumbs, lemon zest, parsley and
remaining 1/2 teaspoon rosemary. Season with salt and pepper.
Sprinkle mixture over the casserole.
(the casserole will keep, covered, in the refrigerator for up to 2 days.)

Bake casserole for 20 to 30 minutes, or until bubbling.
Let stand for 5 minutes before serving.

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