Ingredients:
- 8 oz. linguine or spaghetti
- 2 1/2 cups rotisserie chicken, shredded or diced
- 1 Tbsp. olive oil
- 1/2 lb. button mushrooms, thickly sliced
- 1/2 medium onion, finely chopped
- 3 garlic cloves, minced
Ingredients for creamy sauce:
- 3 Tbsp. butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 Tbsp. lemon juice
- 1 1/2 cups half & half
- 1 tsp. salt
- 1/4 tsp. black pepper, freshly ground
- 1/5 cup parsley, chopped, plus more to garnish
- 1 cups shredded mozzarella cheese
Directions:
- Preheat oven to 350 F. Butter a 9-by-13-inch baking dish.
- Cook pasta in salted water until barely al dente. Reserve 1/2 cup of the pasta cooking water; drain the rest and set pasta aside.
- Sauté mushrooms with some olive oil then add the onions and cook until golden. Add garlic, cook another minute and then transfer mixture to a plate.
- Make the sauce in the same skillet. Melt the butter and add flour, whisking for 1 to 2 minutes. While whisking, slowly drizzle in the chicken broth then lemon juice and season with salt and pepper.
- TO MAKE CASSEROLE: Add chicken, veggies, pasta and sauce into the pot with the drained pasta and stir together. Add 1/4 cup of the reserved pasta water for a creamier sauce. Spread into the buttered baking dish and sprinkle with the cheese.
- Cover with foil or a lid and bake in the oven for 20 minutes; remove foil and cook another 15 minutes.
