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You could basically use any kind of pasta noodles for this chicken tetrazzini casserole, and choose whole-wheat pasta for a healthier option.
Besides mushrooms and peas, you could easily add any frozen veggies – I know my kids don’t mind eating greens when it comes to this dish! I’ve even added spinach, broccoli and cauliflower without them complaining at all. If you knew my picky eater, you’d know that’s a pretty big deal! You can omit the sherry if you’d like, but I do think it brings nice flavor to this.
5 oz. uncooked linguine, snapped in half
2 1/2 Tbsp Land O’ Lakes butter, divided
2 Tbsp Gold Medal all-purpose flour
1 1/4 cups Swanson low-sodium chicken broth
1/2 cup half and half, or milk
1 oz. Philadelphia cream cheese
1/2 cup grated Parmesan cheese, divided
Salt and pepper, to taste
4 oz. sliced mushrooms
1/2 cup chopped onions
2 tsp minced garlic
1 tsp fresh thyme, chopped
1/4 cup dry sherry
1 1/2 cups shredded cooked chicken breast
1/2 cup frozen peas
2-inch thick chunk French bread baguette, torn into chunks
1 tsp oil
Preheat oven to 375 F. Cook and drain linguine according to package directions, set aside.
In the meantime, melt half the butter in a saucepan. Add the flour and whisk for a couple of minutes until fully combined. Add the chicken broth and milk, whisking constantly.
Bring mixture to a boil, reduce heat and simmer 5 minutes. Whisk occasionally so that it won’t stick to the bottom of the pan. Add 1/4 cup of Parmesan cheese and the cream cheese, stir until combined, then turn off heat and set aside.
Add the remaining butter in a large skillet over medium-high heat. Add the mushrooms and saute for 3 to 5 minutes. Then add the onions, garlic, and thyme and saute for 5 more minutes. Add the sherry, then cook for a minute more.
Pour in the saucepan of milk/cheese mixture, the pasta, chicken, and peas. Toss to combine. Spoon the mixture into a 2-quart casserole coated with oil spray.
Place the bread pieces and the rest of the Parmesan cheese in a food processor and pulse until coarse crumbs form. Sprinkle evenly over the pasta. Bake for 30 minutes or until browned and bubbly.
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Quick tip: Choose whole-wheat pasta for a healthier option.