Chicken Tetrazzini
- Salt and pepper
- 6 tablespoons Butter
- 1 pounds White mushrooms — sliced 1/4" thick
- 1/2 cup Flour
- 3 cup Milk
- 14.5 ounces Chicken broth
- 3/4 cup White wine, dry
- 3 cup Parmesan — grated
- 1/2 teaspoons Thyme — dried
- 1 pounds Linguine — broken in half
- 1 Rotisserie chicken – skin removed — shredded (about4 cups)
- 10 ounces Peas – frozen — Thawed and drained
Preheat oven to 400F. Bring a large pot of salted water to a boil (for pasta). In a large saucepan 2 Tbsp butter over high heat. Add mushrooms and season with salt and pepper. Cook until tender and brown 6 to 10 minutes. Transfer to a bowl, and set aside. Make sauce in same pan, melt remaining 4 Tbsp butter over medium heat. Add flour; cook, whisking about 1 minutes. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil, reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine 2 shallow 2 quart baking dishes, sprinkle with remaining Parmesan. Freeze or bake until browned about 30 minutes. Let stand 10 minutes before serving.
To bake from frozen: bale covered with foil;. at 400F until center is warm, aout 2 hours. Uncovered, and bake until top is browned, about 20 minutes. Serve
To bake from thawed: Thaw overnight in refrigerator. Bake covered with foil, at 400F until center is warm about 30 minutes. Uncover, and bake until top is browned, about 20 minutes. Serve