Creamy Chicken Tetrazzini
The original recipe is from a good friend’s mother and we've made it for years!
8 ounces linguine (uncooked)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon lemon-pepper seasoning
1 can chicken broth (14 ounces)
1/2 cup half & half
2 tablespoons dry sherry ((optional))
2 cups cooked chicken
1 cup frozen peas (thawed)
Topping
2 tablespoons butter (melted)
1/3 cup bread crumbs
2 tablespoons Parmesan cheese (grated)
Preheat oven to 350 degrees and oil a 13x9 inch glass baking dish.
Bring water to boil in pot and cook [wprm-ingredient text="8 ounces linguine" uid="0"] as directed on the package.
Meanwhile, in a medium saucepan, melt [wprm-ingredient text="<wprm-ingredient uid="1" removed="0">3 tablespoons butter" uid="1"] over medium heat. Stir in [wprm-ingredient text="3 tablespoons flour" uid="2"], [wprm-ingredient text="1/2 teaspoon lemon-pepper seasoning" uid="3"], and [wprm-ingredient text="1 can chicken broth" uid="4"] - bring to a boil, stirring constantly.
Stir in [wprm-ingredient text="1/2 cup half & half" uid="5"], [wprm-ingredient text="2 tablespoons dry sherry" uid="6"], [wprm-ingredient text="2 cups cooked chicken" uid="7"], and [wprm-ingredient text="1 cup frozen peas" uid="8"].
Drain linguine, place in 13x9 baking dish, pour the chicken/sauce mixture over the pasta, and toss to combine.
In a small bowl, mix [wprm-ingredient text="2 tablespoons butter" uid="10"] and the [wprm-ingredient text="1/3 cup bread crumbs" uid="11"]. Sprinkle mixture over top - then sprinkle with [wprm-ingredient text="2 tablespoons Parmesan cheese" uid="12"].
Bake for about 30 minutes or until golden brown.
