Categories: Casserole, Chicken, not tried

Ingredients

• 8 ounces uncooked linguine
• 2 tablespoons butter, divided
• 4 boneless skinless chicken breast halves
• 1/2 cup dry sherry
• 1/2 cup water
• 1 small onion, diced
• 8 ounces fresh mushrooms, sliced
• 2/3 cup all-purpose flour
• 2 cups chicken broth, divided
• 1 (8 ounce) container sour cream
• 1 cup shredded monterey jack cheese
• 1/2 cup freshly grated parmesan cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Directions

1. Cook pasta according to package directions; set aside.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat; add chicken (sprinkle with salt and pepper to taste), and cook 2 minutes on each side or until lightly browned.

3. Stir in sherry and 1/2 cup water; cover, reduce heat to low, and simmer 20 minutes or until done.

4. Drain, reserving liquid; cut chicken into 1-inch pieces; set aside.

5. Melt remaining butter in skillet; saute onion and mushrooms over medium-high heat 5 minutes or until tender.

6. Stir together flour and 1/2 cup broth.

7. Add reserved liquid, flour mixture, and remaining 1 1/2 cups broth to skillet.

8. Cook, stirring often, over medium-high heat until thickened.

9. Remove from heat; stir in pasta, chicken, sour cream, Monterey Jack cheese, 1/4 cup Parmesan cheese, salt, and pepper.

10. Spoon mixture into a lightly greased 13×9 inch baking dish.

11. Sprinkle with remaining 1/4 cup Parmesan cheese.

12. Bake at 350 degrees for 30 minutes or until thoroughly heated.

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