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Chicken Tetrazzini, Roasted Broccoli, Orange-glazed Carrots and Butterfinger Cake..yum!

Chicken
Tetrazzini
Roasted
Broccoli
Orange-Glazed
Carrots
Butterfinger
Cake
Chicken
Tetrazzini
1 stick real
butter
½ cup
all-purpose flour
2 cups heavy
whipping cream
1 (14 oz)
can chicken broth
1/3 cup dry
white wine, such as Chardonnay
1 teaspoon
each of garlic powder, onion powder, salt, black pepper and white pepper (You
can certainly add more to taste)
3 cups
cooked chicken breasts, chopped
8 ounces
linguini or thin pasta, cooked and drained
½ cup (2
ounces) shredded Parmesan cheese
2
tablespoons butter
½ cup bread
crumbs (I use the Italian style)
¼ teaspoon
salt
Preheat the
oven to 325 degrees.   Melt ½ cup butter
in a large pot over medium-high heat. 
Whisk in the flour until blended and cook for 1 minute, whisking constantly.  Stir in cream, broth, wine, 1 teaspoon salt,
black and white pepper, garlic and onion powder and bring to a boil.  Cook for 7 minutes or until thick and bubbly,
whisking constantly.  Remove from heat
and stir in chicken, pasta and cheese. 
Spoon mixture into a greased 13×9 baking dish.  Melt 2 tablespoons butter in a skillet.  Add the breadcrumbs to the butter and stir
together until the breadcrumbs start to brown. 
Remove from heat, stir in salt and sprinkle breadcrumb mixture over the
top of the chicken mixture.  Bake for 20
minutes.  Let stand 5 to 10 minutes
before serving.
Roasted
Broccoli
1 (12 oz.)
bag broccoli
4
Tablespoons olive oil
1 ½
Tablespoon each of salt, pepper, garlic powder and onion powder
Preheat oven
to 400 degrees.   In a large bowl, toss
broccoli, olive oil and seasonings together. 
Pour out onto a greased cookie sheet in a single layer and bake 20
minutes.  This truly gives new meaning to
the taste of broccoli!
Orange-glazed
Carrots
1 (1 lb.)
bag carrots (I use the pre-washed that you find on the salad aisle)
2
tablespoons butter
2
tablespoons sugar
½ (12 oz.)
jar orange marmalade
2 cups
orange juice
Place
carrots in a small pot, pour orange juice over carrots and bring to a boil;
reduce heat and simmer for 30 minutes or until carrots are tender.   Drain orange juice out and add butter, sugar
and orange marmalade.  Stir well, cover
and simmer on very low for 10 minutes.
BUTTERFINGER CAKE
1 yellow cake mix
1 can sweetened condensed milk
1 (16-ounce) container caramel sauce, divided
5 Butterfingers, chopped
1 (1-ounce) container Cool Whip
Bake the cake according directions in a 9x13x2 dish.  Let it cool about 15 minutes.  Combine condensed milk and all but ½ cup
caramel sauce.  Poke holes in the cake
with the handle of a wooden spoon and spread condensed milk mixture over top of
the cake.  Sprinkle ½ of the crushed
Butterfinger bars.  Spread Cool Whip over
that and sprinkle the remaining candy and drizzle with the rest of the caramel
sauce.


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