This is one of my favorite casseroles. I often use a rotisserie chicken to save time.
- 1 rotisserie or cooked chicken (shredded without the skin)
- 1 pound linguine or spaghetti, cooked and drained
- 1/2 cup onion, chopped
- 3 cloves of garlic, finely chopped
- 1/4 cup bell pepper, chopped
- 8 tablespoons butter or buttery spread
- 8 ounces sliced mushrooms
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 cup heavy cream
- 2 cups of 2% milk
- 2 cups low sodium chicken broth (or broth from cooked chicken)
- 3 tablespoons dry white wine
- 1 1/2 cups grated Parmesan cheese
- 1/4 cup black olives, sliced
- 6 Spanish olives pimento stuffed, cut in half
Preheat oven to 400 degrees F.
Cook linguine according to package directions.
In skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden brown.
In a saucepan, melt 6 tablespoons butter; stir in flour.
Stir until smooth; add chicken broth milk, and cream.
Add salt, pepper and nutmeg.
Cook over low heat, stirring, until sauce is thickened.
Add chicken, cooked mushrooms, and wine; heat thoroughly.
Place noodles in a buttered baking dish; pour on sauce.
Top with Sprinkle with Parmesan cheese.
Bake at 400 degrees F for 15 to 20 minutes, until hot and bubbly.
Twist: Olives for an extra zest.