The original recipe is from a good friend’s mother and we've made it for years!
Servings: 4 servings
- 8 ounces linguine uncooked
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 teaspoon lemon-pepper seasoning
- 1 can chicken broth 14 ounces
- 1/2 cup half & half
- 2 tablespoons dry sherry (optional)
- 2 cups cooked chicken
- 1 cup frozen peas thawed
- 2 tablespoons butter melted
- 1/3 cup bread crumbs
- 2 tablespoons Parmesan cheese grated
Preheat oven to 350 degrees and oil a 13×9 inch glass baking dish.
Bring water to boil in pot and cook 8 ounces linguine as directed on the package.
Meanwhile, in a medium saucepan, melt 3 tablespoons butter over medium heat. Stir in 3 tablespoons flour, 1/2 teaspoon lemon-pepper seasoning, and 1 can chicken broth – bring to a boil, stirring constantly.
Stir in 1/2 cup half & half, 2 tablespoons dry sherry, 2 cups cooked chicken, and 1 cup frozen peas.
Drain linguine, place in 13×9 baking dish, pour the chicken/sauce mixture over the pasta, and toss to combine.
In a small bowl, mix 2 tablespoons butter and the 1/3 cup bread crumbs. Sprinkle mixture over top – then sprinkle with 2 tablespoons Parmesan cheese.
Bake for about 30 minutes or until golden brown.
Calories: 556kcal | Carbohydrates: 58g | Protein: 30g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 589mg | Potassium: 339mg | Fiber: 4g | Sugar: 4g | Vitamin A: 488IU | Calcium: 76mg | Iron: 2mg