Chicken Tettrazini

By Taraespo

From the Pope cookbook (tweaked a little) and a family favorite!

Ingredients

• Sauce:
• 1 roaster chicken, cut into bite size pieces
• 1 lb linguine, broken
• 1 stick butter, melted
• 1/2 c. parmesan
• 1 lb. mushrooms, sliced
• slivers of garlic
• salt, pepper & parmesan
• 1 1/4 - 1 1/2 c. flour
• 1 c. butter, melted
• 2 c. cream, warm
• 4 c. chicken stock
• 1 c. parmesan
• 1 T. fresh thyme, chpd
• 1 tsp salt
• 1/4 - 1/2 c. dry sherry

Preparation

Step 1

Sauce:
Blend flour and melted butter - gradually add milk and chicken stock stirring constantly. Cook until thick and smooth and then simmer 5 min. Add cheese, salt and thyme and wine toward end. Let cool 15 min. (If too thick add 1-2T milk)

Cook noodles to ala dente, drain and season with 4 T. melted butter, 1/2 cup parmesan and 1 cup of the sauce.

Saute mushrooms in 4T butter for 5 minutes, season with salt and pepper and slivers of garlic.

Pour noodle mixture in greased casserole dish. Place mushrooms on top, a little sauce then the chicken. Season with salt and pepper. Pour the rest of the sauce and sprinkle with parmesan. Bake at 350 for 30 minutes and then broil for a few minutes to brown.