Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
6
Yield:
1 casserole
Ingredients
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons of butter.
Bring a large pot of lightly salted water to a boil. Cook angel hair in boiling water, occasionally stirring until cooked through but firm to the bite, 4 to 5 minutes. Drain.
Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.
Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, constantly whisking, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.
Rate
Nutrition Facts (per serving)
| 457 | Calories |
| 27g | Fat |
| 34g | Carbs |
| 21g | Protein |
