Chicken Tetrazzini

• 1 pound sliced fresh mushrooms
• 1/2 cup plus 1 tablespoon margarine, melted and divided
• 1/2 cup dry sherry
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon ground white pepper, divided
• 6 (4-ounce) skinned, boned chicken breast halves
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1/4 cup plus 2 tablespoons all-purpose flour
• 2 1/2 cups half-and-half
• 1 1/2 cups canned ready-to-serve chicken broth
• 1 cup shredded fontina cheese
• 3/4 cup freshly grated Parmesan cheese, divided
• 1 (16-ounce) package linguine, uncooked
• 1/4 cup fine, dry breadcrumbs

1. Saute mushrooms in 2 tablespoons margarine in a skillet 5 minutes. Add sherry; cook 2 minutes or until reduced to 1/4 cup. Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
2. Place chicken in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Drain; let cool, and shred. Cook onion in 1/4 cup plus 2 tablespoons margarine in a saucepan over low heat 15 minutes. Add garlic; cook 1 minute. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add half-and-half and chicken broth; cook over medium heat, stirring constantly, until thickened. Remove from heat; add fontina cheese, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir until cheeses melt. Cook linguine according to package directions; drain. Combine mushroom mixture, chicken, cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in linguine. Spoon into a greased 13- x 9- x 2-inch dish.
3. Combine breadcrumbs and remaining 1/4 cup Parmesan cheese and 1 tablespoon margarine; sprinkle over chicken. Bake, uncovered, at 350u0b0 for 20 minutes.

mushrooms, margarine, sherry, salt, ground white pepper, onion, garlic, flour, chicken broth, fontina cheese, freshly grated parmesan cheese, linguine, breadcrumbs

Taken from www.myrecipes.com/recipe/chicken-tetrazzini-2 (may not work)