Casserole Recipes: Chicken or Turkey Tetrazzini Deluxe

Ingredients

• 
  1 (16 ounce) package linguine pasta


• 
  1/2 cup butter


• 
  3 cups sliced fresh mushrooms


• 
  1 cup minced onion


• 
  1 cup minced green bell pepper


• 
  2 (10.75 ounce) cans condensed cream of mushroom soup


• 
  2 cups chicken broth


• 
  2 cups shredded sharp Cheddar cheese


• 
  1 (10 ounce) package frozen green peas


• 
  1/2 cup cooking sherry


• 
  1 teaspoon Worcestershire sauce


• 
  1 teaspoon salt


• 
  1/4 teaspoon ground black pepper


• 
  4 cups chopped cooked chicken breast


• 
  1 cup grated Parmesan cheese


• 
  paprika to taste

Directions

1. 
   
   Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
   
   


2. 
   
   Preheat oven to 375 degrees F (190 degrees C).
   
   


3. 
   
   Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11�14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
   
   


4. 
   
   Bake in the preheated oven for 25 to 35 minutes, or until heated through.
   
   

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