Chicken Tetrazzini

• 12 ounces linguine (I use fresh, garlic-pepper flavored. You can use dried, plain)
• 5 boneless skinless chicken breasts
• 8 ounces butter (divided)
• 3 tablespoons olive oil
• 1 tablespoon salt
• 2 teaspoons pepper
• 1 lb mushroom, fresh sliced
• 1 1/2 onions, diced
• 6 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 tablespoon fresh thyme (or 1 more teaspoon dried thyme)
• 2 teaspoons poultry seasoning, divided
• 1 tablespoon italian seasoning, divided
• 1 cup dry sherry or 1 cup dry white wine
• 1/2 cup flour
• 5 cups half-and-half or 5 cups milk
• 1 cup chicken broth (I like Swanson Organic in the box, very rich flavor)
• 1/4 teaspoon ground nutmeg (fresh if poss)
• 1 cup frozen peas, thawed
• 1/2 cup flat-leaf Italian parsley
• 1 cup parmesan cheese, grated
• 1 cup breadcrumbs

1. Preheat oven to 375. Spray a 9 x 13 baking dish with Pam.
2. Cook pasta per package directions. Drain and set aside in large bowl.
3. Cut chicken into bite-sized pieces and sprinkle with salt & pepper.
4. In a Dutch oven, melt 2 Tbs. butter and 1 Tbs. olive oil over medium/high heat. Saute chicken until light golden. Remove from pan and place in bowl with pasta.
5. Add another Tbs. of butter/olive oil to pan and saute onions and mushrooms until lightly golden; 10-15 minutes. Reduce heat to medium/low. Add garlic, thyme, 1/2 of the Italian seasoning, and 1/2 of the poultry seasoning. Lightly saute another 2 minutes - don't burn garlic. Deglaze with sherry and reduce until no longer liquidy. Pour over chicken & pasta in bowl.
6. Melt 3 more Tbs. of butter and remaining olive oil. Add flour and stir constantly for 2 minutes. Whisk in half-and-half, broth, nutmeg, and remaining salt & pepper. Bring to a boil and simmer until thickened; ~5 minutes.
7. Stir in the peas, parsley, and chicken/mushroom/pasta mixture. Mix well. Pour into 9 x 13 pan.
8. In a small bowl, combine breadcrumbs, Parmesan, and remaining Italian & poultry seasonings. Sprinkle on top of casserole. Dot top with remaining butter. Bake, uncovered, for ~30 minutes, until golden brown and deeeelicious!

linguine, chicken breasts, butter, olive oil, salt, pepper, mushroom, onions, garlic, thyme, thyme, poultry seasoning, italian seasoning, sherry, flour, milk, chicken broth, ground nutmeg, frozen peas, flatleaf italian parsley, parmesan cheese, breadcrumbs

Taken from www.food.com/recipe/chicken-tetrazzini-204684 (may not work)