Martha's Chicken Tetrazzini

No canned soup or canned mushrooms, just a nicely flavored cream and wine sauce on the pasta and chicken chunks. Add some greens ( fresh spinach, frozen peas, broccoli florets, or asparagus pieces) to suit your tastes. Delicious and comforting! Freezes well, too. This ecipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch. Or, you can easily halve the recipe for just one meal...why would anyone want a lovely casserole stashed in the freezer for a busy night's meal?!?

• Ready In: 1 hr
• Serves: 4-6

Ingredients

•  coarse  salt and pepper
• 6  tablespoons butter, divided
• 1  small onion, minced
• 1  garlic clove, minced
• 1  lb white mushroom, trimmed and sliced 1/4 inch thick
• 1⁄2 cup all-purpose flour
• 3  cups  whole milk
• 1 (14 1/2ounce) can reduced-sodium chicken broth
• 3⁄4 cup dry white wine
• 2  cups  grated parmesan cheese
• 1⁄2 teaspoon dried thyme leaves
• 1  lb linguine, broken in half
• 1  rotisserie chicken, skin removed, meat shredded (about 4 cups)
• 1 (10 ounce) package  frozen peas, thawed and drained (optional)

Directions

1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add garlic, onion, and 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.
2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 1 1/2 cups Parmesan and thyme. Season with salt and pepper.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushroom mixture. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
4. To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
5. To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
6. To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.