Chicken Tetrazzini Casserole

• Meat

  • 4 cups Chicken, cooked

• Produce

  • 1 cup Mushrooms, fresh
  • 1/4 cup Parsley, fresh
  • 1 (4 oz jar Pimentos

• Canned Goods

  • 2 (14.5 oz, each cans Chicken broth

• Pasta & Grains

  • 1 (16 oz package Linguine

• Baking & Spices

  • 1 dash Cayenne pepper
  • 6 tbsp Flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 6 tbsp Butter
  • 1 cup Half and half
  • 1/2 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated

Found on sixsistersstuff.com

Description

Ingredients

• 1 (16 oz) package linguine
• 6 tablespoons butter
• 6 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• dash cayenne pepper (doesnt add heat, but adds flavor - add more or less as desired)
• 2 (14.5 oz, each) cans chicken broth
• 1 cup half-and-half (I used fat free)
• 4 cups cooked shredded chicken (or turkey!)
• 1 cup fresh mushrooms, sliced
• 1 (4 oz) jar diced pimentos, drained
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese

Directions

• Preheat oven to 350 degrees.
• Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan. When the butter is completely melted, stir in the flour, salt, pepper, and cayenne pepper until mixture is smooth. Carefully pour in the broth, stirring as you pour it in. Bring to a boil and cook for 1-2 minutes or until mixture is thickened. Remove saucepan from stovetop and stir in half-and-half.
• After pasta is done cooking, drain the water and pour into a large bowl. Add the chicken, mushrooms, pimentos, and parsley. Pour sauce on top and mix until everything is covered in sauce.
• Spray a 9x13 pan with non-stick cooking spray. Pour noodle and sauce mixture into the pan. Top with Parmesan cheese and mozzarella cheese. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 20 minutes.
• Remove from oven and let cool for at least 10 minutes, serve.