Coarse salt and ground pepper
3 tablespoons butter
8 oz white mushrooms, sliced
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup reduced-sodium chicken broth
1 1/2 cups grated Parmesan cheese
1/4 teaspoon dried thyme leaves
1/2 a box linguine noodles, broken in half
2 cups shredded chicken (from a rotisserie chicken)
1/2 a package frozen peas
Directions: Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 1 tablespoon 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 2 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk and broth. Bring to a boil; reduce to low, and add 1 cup 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. Put in a shallow 2-quart baking dish; sprinkle with remaining Parmesan.
To Bake: place in a 400 degree oven for approximately 30 minutes or until the top is browned.
To freeze: After placing pasta mixture in baking dish 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 until top is browned, about 20 minutes.
You can double this recipe if you want to make one to freeze too!
Shared by Amy Bryant, Olathe, KS (the creator, herself, of http://www.calminthekitchen.blogspot.com/!)
Recipe Source: yours truly