Chicken Tetrazzini with Butternut Squash

By kelsa94

Ingredients

• 3 tablespoons butter
• 2 large shallots, minced (2/3 cup)
• 1 1/2 cups sliced mushrooms
• 2 cups chicken broth
• 1/2 cup half-and-half
• 2 tablespoons cornstarch
• 2/3 cup grated Parmesan
• 3 cups shredded cooked chicken
• 2 cups diced cooked butternut squash
• 1/2 pound linguini, cooked very al dente
• 1 cup panko crumbs or bread crumbs

Details

Servings 6
Preparation time 15mins
Cooking time 40mins
Adapted from cooking.com

Preparation

Step 1

Preheat oven to 425 degrees F. Coat a 2-quart baking dish with cooking spray.

Melt 2 tablespoons butter over medium-high heat in a large saucepan. Add shallots; cook, stirring, 2 minutes. Add mushrooms; cook, stirring, 4 to 5 minutes, or until firm. Add broth; bring to a simmer. Whisk together half-and-half and cornstarch in a bowl. Add half-and-half mixture to broth, whisking, until lightly thickened. Stir in all but 2 tablespoons Parmesan, plus chicken, squash and linguini. Gently toss to combine. Transfer to baking dish. Sprinkle with panko and remaining Parmesan; dot with remaining butter. Bake 25 to 30 minutes, or until bubbling and golden