Chicken Tetrazzini



Coarse salt
Ground pepper
6 tablespoon(s) butter
1 pound(s) white mushrooms, trimmed and sliced 1 inch thick
1/2 cup(s) all-purpose flour
3 cup(s) milk
1 can(s) (14 1/2-ounce) reduced-sodium chicken broth
3/4 cup(s) dry white wine
3 cup(s) grated Parmesan cheese
1/2 teaspoon(s) dried thyme leaves
1 pound(s) linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package(s) (10-ounce) frozen peas, thawed and drained

1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. 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.
3. 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. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

Makes 8 servings.