Recipe(tried): Parisian Chicken and Pasta

I just saw your request - hope it's not too late. I make a really good chicken pasta casserole - make ahead.

Sauce Veloute:
2 Tbsp lightly salted butter
1/4 cup AP flour
salt and pepper to taste
2 cups chicken stock (or canned chicken broth)

Tomato Sauce:
3 Tbsp finely chopped onion
3 Tbsp lightly salted butter
1 15 oz can chopped tomatoes (I use Muir Glen organic)
salt and pepper to taste
1 bay leaf
1/2 tsp dried thyme


4 cups cooked chicken - bite sized
2 Tbsp lightly salted butter
salt and pepper to taste
3/4 cup heavy cream
6 drops (or to your taste) hot pepper sauce
1/2 cup chopped scallions
1/2 pound bow tie pasta (I use Barilla), cooked al dente
3/4 cup grated parmesan
1 egg yolk, lightly beaten


1. Sauce Veloute:
melt butter, stir in flour, s&p; gradually stir in stock. Simmer 5 minutes, stirring vigorously with wire whisk, until thick and smooth. Simmer 30 minutes, stirring occasionally.

2. Tomato Sauce:
Saute onion in butter 5 minutes, until tender. Stir in tomatoes, s&p, bay leaf, thyme. Simmer at least 5 minutes. Discard bay leaf.

3. Preheat oven to 350. Butter 3-quart casserole.

4. Saute chicken in 1 Tbsp butter 2-3 minutes. Season with s&p. Combine 1/2 cup cream with 1 cup sauce veloute, the hot pepper sauce and 1/4 cup scallions. Stir into chicken. Remove from heat.

5. Melt remaining 1 Tbsp butter and toss with pasta.

6. Place half pasta in casserole. Cover with half tomato sauce. Repeat. Top with 1/2 cup cheese and entire chicken mixture.

7. Blend remaining 1 cup sauce veloute with remaining 1/4 cream and the egg yolk. Heat but do not boil. Spoon over chicken. Sprinkle with remaining 1/4 cup cheese and remaining 1/4 cup scallions.

8. Bake 30 to 45 minutes until bubbly and browned.