What A Crock!

Chicken Tetrazzini

Coarse salt and ground pepper

6 tablespoons butter

1 pound white mushrooms, trimmed and sliced inch thick

1/2 cup all-purpose flour

3 cups milk

1 can (14.5 ounces) reduced-sodium chicken broth

3/4 cup dry white wine

3 cups grated Parmesan cheese

1/2 teaspoon dried thyme leaves

1 pound linguine, broken in half

1 rotisserie chicken, skin removed, meat shredded (about 4 cups)

1 package (10 ounces) frozen peas, thawed and drained

Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.

Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan.

Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.

To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.

To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake