Chicken Tetrazzini

Serves 8
Published in: Everyday Food

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


Exported from A Cook's Books -- Recipe management for Macintosh

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