Deb's Chicken Tetrazzini

I got this recipe from my mom. The sherry adds a wonderful flavor!! I've tried to get the right amounts for the ingredients. I always just put them together without exact measurements. Hopefully this is pretty darn close!

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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 1⁄4 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

Directions

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