I found this recipe back in 2004 and it's from Giada De Laurentis. It's a really great recipe for feeding a crowd. The recipe states that it feeds 6-8, but it's more like 8-10. I also felt that the original ratio of flour/butter was off. Here's my adapted version:
4 T. butter, divided
1 T. olive oil
4 cups cooked chicken, chopped
1 3/4 t. salt
3/4 t. freshly ground black pepper
8 oz. white mushrooms,sliced
1 onion, finely chopped
5 cloves garlic, minced
1 T. chopped fresh thyme leaves
1/2 cup dry white wine
3 T. flour (the recipe calls for 1/3 cup, which is TOO much!)
4 cups milk, at room temperature
1 cup heavy whipping cream, at room temperature
1 cup chicken broth
1/8 t. ground nutmeg (I used freshly grated)
12 ounces linguine (I used a 13.25 oz. box of Dreamfields pasta)
3/4 cup frozen peas (I omit)
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs (I use Panko mixed with some Italian seasoning)
Preheat oven to 450 degrees.
Spray a 13 x 9" baking dish.
Melt 1 T. each of butter and oil. Add the mushrooms and saute' over medium-high heat until liquid from the mushrooms evaporates and the mushrooms become pale golden. Add the onion, garlic, thyme and saute until the onion is translucent. Add the wine and simmer until it evaporates. Transfer the mushroom mixture to a large bowl and add the chopped chicken.
Melt 3 T. of butter into the same skillet. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg and salt and pepper. Bring to a boil and simmer until the sauce thicken slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the pasta and par-cook for about 6 minutes (the pasta will continue to cook while baking). Drain. Add the pasta , sauce, peas (if using) and parsley to the chicken/mushroom mixture. Toss until the sauce coats the pasta.
Transfer the pasta to the baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Bake uncovered, until golden brown and the sauce bubbles, about 25 minutes.
NOTE: You can prepare this ahead and refrigerate. Allow extra baking time. You can even divide it into two smaller casseroles and give one away.
I am sharing this with:
Mix It Up Monday!
On the Menu Monday
You're Gonna Love It!
The Bunny Hop
Full Plate Thursday