Chicken Tetrazzini

By:  Tami Soetenga

Preheat oven to:  400 degrees                          Cook time:  1 hr, 10 min.

Ingredients:
     -  1 lb. mushrooms, sliced
     -  3 c. milk
     -  1 can (14.5 oz) reduced salt chicken broth
     -  1/2 tsp. dried thyme
     -  1 Rotisserie chicken, shredded
     -  6 Tbl. butter
     -  1/2 c. flour
     -  3/4 c. dry white wine
     -  3 c. Parmesan
     -  1 lb. linguine
     -  1 pkg (10 oz) frozen peas, thawed and drained
     -  Salt and pepper to taste

Directions:
1)  Preheat oven.  Bring large pot of salted water to a boil.
2)  Melt 2 Tbl. of butter in a saucepan.  Add mushrooms and season with salt and pepper.  Cook; transfer to bowl and set aside.
3)  Make sauce by doing the following:  In a saucepan, melt 4 Tbl. butter, add flour and cook; whisking ~1 min.  While still whisking, gradually add milk, broth and wine.  Bring to a boil and reduce to a simmer.  Add 2 cups Parmesan, thyme, salt and pepper.
4)  Cook pasta 2 min. less than package directions; drain.
5)  Mix pasta with sauce, chicken, peas and mushrooms.  Will fill 2 shallow 2 quart dishes.  Sprinkle with Parmesan.
6)  Bake for 30 minutes and let stand for 10 minutes.