Chicken Linguine

Southern Living; got this from my sis-in-law.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 8  ounces  uncooked linguine
• 2  tablespoons butter, divided
• 4  boneless skinless chicken breast halves
• 1⁄2 cup dry sherry
• 1⁄2 cup water
• 1  small onion, diced
• 8  ounces fresh mushrooms, sliced
• 2⁄3 cup all-purpose flour
• 2  cups chicken broth, divided
• 1 (8 ounce) container sour cream
• 1  cup  shredded monterey jack cheese
• 1⁄2 cup  freshly grated parmesan cheese, divided
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. Cook pasta according to package directions; set aside.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat; add chicken (sprinkle with salt and pepper to taste), and cook 2 minutes on each side or until lightly browned.
3. Stir in sherry and 1/2 cup water; cover, reduce heat to low, and simmer 20 minutes or until done.
4. Drain, reserving liquid; cut chicken into 1-inch pieces; set aside.
5. Melt remaining butter in skillet; saute onion and mushrooms over medium-high heat 5 minutes or until tender.
6. Stir together flour and 1/2 cup broth.
7. Add reserved liquid, flour mixture, and remaining 1 1/2 cups broth to skillet.
8. Cook, stirring often, over medium-high heat until thickened.
9. Remove from heat; stir in pasta, chicken, sour cream, Monterey Jack cheese, 1/4 cup Parmesan cheese, salt, and pepper.
10. Spoon mixture into a lightly greased 13x9 inch baking dish.
11. Sprinkle with remaining 1/4 cup Parmesan cheese.
12. Bake at 350 degrees for 30 minutes or until thoroughly heated.