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 13x9 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.