- Kosher salt
- Freshly ground black pepper
- 6 tablespoons butter
- 1 pound white mushrooms, trimmed and sliced 1 inch thick
- ½ cup all-purpose flour
- 3 cups milk
- 1 can (14 ½ ounce) reduced sodium chicken broth
- ¾ cup dry white wine
- 3 cups grated Parmesan cheese
- ½ teaspoon dried thyme
- 1 pound linguine, broken in half
- 1 rotisserie chicken, skin removed, meat shredded (about 4 cups).
- 1 – 10 ounce package frozen peas, thawed and drained
- Preheat oven to 400°
- Bring a large pot of salted water to a boil.
- 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. Transfer to a bowl, and set aside.
Make a sauce
- In same saucepan, melt remaining 4 tablespoons butter over medium heat.
- Add flour; cook, whisking, about one 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.
- Cook two minutes less than package instructions for al dentate; drain and return to pot.
- Add sauce, chicken, peas, and mushrooms. Toss well to combine.
- Divide between two shallow 2 quart baking dish; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving
- After placing pasta mixture and baking dishes and sprinkling with Parmesan, cool to room temperature. Cover tightly with aluminum foil, and frees up to three months
To bake when frozen
- Bake, covered with foil, at 400°, until center is warm, about two hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed
- Thaw overnight in refrigerator. Bake, covered with foil, and 400°, until center is warm, about 30 minutes. Uncover and bake until top is browned, about 20 minutes.