Chicken Tetrazzini

• Coarse salt
• Ground pepper
• 6 tablespoon(s) butter
• 1 pound(s) white mushrooms, trimmed and sliced 1 inch thick
• 1/2 cup(s) all-purpose flour
• 3 cup(s) milk
• 1 can(s) (14 1/2-ounce) reduced-sodium chicken broth
• 3/4 cup(s) dry white wine
• 3 cup(s) grated Parmesan cheese
• 1/2 teaspoon(s) dried thyme leaves
• 1 pound(s) linguine, broken in half
• 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
• 1 package(s) (10-ounce) frozen peas, thawed and drained

1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes.
2. Transfer to a bowl, and set aside.
3. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
4. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan.Bake until browned, about 30 minutes. Let stand 10 minutes before serving.

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Taken from www.epicurious.com/recipes/member/views/chicken-tetrazzini-50124799 (may not work)