Chicken Tetrazzini
Ingredients:
- linguine - 16 ounce package
- butter - 6 T
- flour - 6 T
- salt - 1/2 t
- pepper - 1/4 t
- cayenne pepper - dash to desired taste
- chicken broth - 2 - 14.5 ounce cans
- half & half - 1 cup
- cooked shredded chicken - 4 cups
- fresh mushrooms, sliced - 1 cup
- diced pimentos, drained - 4 ounce jar
- chopped fresh parsley - 1/4 cup
- grated Parmesan cheese - 1/2 cup
- Mozzarella cheese - 1/2 cup
Instructions:
Cook linguine per package directions.
While pasta cooks, prepare sauce, in a saucepan over medium heat, melt butter, stir in flour, salt, pepper and cayenne pepper until mixture is smooth. Slowly pour in broth, stirring as you pour it in. Bring to a boil, cook for 1 - 2 minutes or until mixture thickens. Remove from stove, slowly stir in half & half. When pasta is done, drain. Place pasta in a bowl, add chicken, mushrooms, pimentos and parsley. Pour sauce over mixture, stir everything together.
Coat a 13 x 9 inch casserole pan with non-stick cooking spray. Pour noodle and sauce mixture into the pan. Sprinkle cheeses over top. Cover with foil, bake in a preheated 350 degree oven for 30 minutes. Remove foil, bake for another 20 minutes. Remove from oven, cool for at least 10 minutes; serve.
