Chicken breasts, boneless skinless, 3-4 medium sized
Coarse salt and ground pepper
7 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 1/2 cups reduced-sodium chicken broth
3 cups grated Parmesan cheese, divided
1/2 teaspoon dried thyme
1 pound linguine, broken in half
1 package (10-12 ounces) frozen peas
1 1/2 cups seasoned croutons, crushed
Preheat oven to 375. Season chicken breasts with salt and pepper and bake in preheated oven 20-25 minutes or until cooked through. Once chicken has slightly cooled, shred and set aside.
Meanwhile, bring a large pot of water to a boil (for the 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. In the same large saucepan, melt remaining 5 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk and broth. Bring mixture to a boil; reduce to a simmer and add 2 cups Parmesan cheese and thyme. Season with salt and pepper to taste.
Cook pasta just shy of al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine and place in desired greased baking dish(es). Mixture can be baked in one deep 9×13 dish, or divided up and baked in 2 to 3 smaller baking dishes. In a small bowl, combine crushed croutons and remaining 1 cup of Parmesan cheese. Sprinkle over the top of pasta. At this point the meal can be frozen to bake at another time or baked until browned and bubbly, in a 375 degree oven for 25 to 30 minutes. Let stand 10 minutes before serving.
Recipe adapted from Martha StewartPrint This Recipe