Chicken Tetrazzini

• 9 white button mushrooms, thinly sliced
• 1 tablespoon olive oil
• 3 cups penne rigate
• 13 cup frozen peas
• 2 tablespoons unsalted butter
• 3 12 tablespoons all-purpose flour
• 1 cup chicken stock
• 23 cup 15% cream (regular milk can be used to reduce fat)
• 2 tablespoons sherry wine (optional)
• 1 pinch nutmeg
• 1 12 cups cooked diced chicken
• 14 cup grated parmesan cheese
• salt and pepper

1. Before you start, make sure your chicken is cooked.
2. To save time, I recommend using a store bought rotisserie chicken.
3. Preheat oven to 350F.
4. Heat oil in pan on medium-high heat and saute mushrooms while stirring every few minutes until they are softer but still crisp.
5. Boil water, add penne.
6. During this time, melt butter into a casserole at low heat, add flour and make a roux.
7. Cook for 4 minutes while mixing constantly.
8. Add stock and simmer for a few minutes mixing until all ingredients are incorporated.
9. Add cream, sherry wine, nutmeg, salt and pepper.
10. Drain pasta, add frozen pea and sauce.
11. Mix.
12. Add mushrooms and chicken.
13. Mix well and transfer to baking dish.
14. Sprinkle cheese and bake 25 minutes until crust is colored.
15. Note: I personally double the sauce when I make this recipe.

white button mushrooms, olive oil, penne rigate, frozen peas, unsalted butter, flour, chicken stock, cream, sherry wine, nutmeg, chicken, parmesan cheese, salt

Taken from www.food.com/recipe/chicken-tetrazzini-393285 (may not work)