Chicken Tetrazzini

Chicken Tetrazzini

Miz Helen's Kitchen

Ingredients

1 pound white mushrooms, sliced

8 tablespoons butter

1/2 cup all purpose flour

3 cups milk

2 cups chicken broth

1 cup white grape juice

3 cups Parmesan Cheese, grated

1 teaspoon salt

1 teaspoon pepper

1 teaspoon dried thyme leaves

1 teaspoon dried basil

pinch red pepper flakes

3 cups cooked chicken, chopped or shredded

2 cups frozen green peas

1 pound linguine, broken in half

Directions

In a large heavy sauce pan, heat 4 tablespoons butter, then add the mushrooms, then sprinkle with the salt and pepper.

Cook the seasoned mushrooms until tender and transfer to a bowl.

In the same pan, heat the remainder of the butter then add the flour.

Cook the butter and flour then whisk in the milk, broth and grape juice.

Stir in 2 cups of the Parmesan Cheese, thyme, basil and pepper flakes.

Cook the linguine according to package directions, and drain.

Add the chicken and green peas to the sauce and mix well.

Add the cooked, drained linguine to the sauce and toss covering the pasta.

Pour into a 9 X 13 baking dish and sprinkle the remainder of the Parmesan Cheese on top of the dish.

Bake at 400 degrees for 30 to 40 minutes, until it starts to brown on top.

Enjoy!