CHICKEN TETRAZZINI (MARTHA STEWART)

Chicken Tetrazzini (Martha Stewart) image

Provided by @MakeItYours

Number Of Ingredients 24

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Ingredients
Coarse salt and ground pepper
6
tablespoons butter
1
pound white mushrooms, trimmed and sliced ¼ inch thick
½
cup all-purpose flour
3
cups milk
1
can (14.5 ounces) reduced-sodium chicken broth
¾
cup dry white wine
3
cups grated Parmesan cheese
½
teaspoon dried thyme leaves
1
pound linguine, broken in half
1
rotisserie chicken, skin removed, meat shredded (about 4 cups)
1
package (10 ounces) frozen peas, thawed and drained

Steps:

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. 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. 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.
Cook's Note
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.