Deb's Chicken Tetrazzini

• 1 whole broiler-fryer chicken, cooked and shredded
• 1 lb linguine, cooked per package directions
• 2 tablespoons flour
• 4 tablespoons butter, divided
• 8 slices American cheese
• 1 14 cups heavy cream
• salt and pepper (lots of pepper is what I like)
• 1 cup parmesan cheese
• 2 tablespoons sherry wine
• 1 cup chicken broth

1. Preheat oven to 350*F. In saucepan, melt 2 TBSP butter.
2. Add the flour and stir to thicken.
3. Add the chicken broth, salt, pepper and sherry.
4. Bring to boil, then stir continuously 3-5 minutes until a nice sauce forms.
5. Add the cream, stir another 3-5 minutes.
6. Add chicken to the mixture, stir til warm and coated.
7. Butter a 9x13 pan.
8. Pour linquine into bottom of pan to cover it.
9. Pour your chicken/sauce mixture over the top - spreading to cover the pasta.
10. Dot the top with the rest of butter.
11. Sprinkle parmesan on top.
12. Put slices of American cheese on top.
13. Bake, uncovered, 30-45 minutes, until top is browned and bubbling.

chicken, linguine, flour, butter, american cheese, heavy cream, salt, parmesan cheese, sherry wine, chicken broth

Taken from www.food.com/recipe/debs-chicken-tetrazzini-115983 (may not work)