Rotisserie chicken week concludes with this recipe, which is the perfect dish to take to a potluck or big family gathering.
This recipe is halved from the original because, well, the original would feed a small army.
Ingredients
2 rotisserie chickens, deboned
½ cup butter (1 stick)
16 oz. mushrooms
½ bunch green onions, thinly sliced
2 cups half-and-half
1 ½ tablespoons dry sherry (optional)
¼ cup white wine
1 tablespoon dry parsley
1 jar (2 oz.) chopped pimentos
1 teaspoon salt
½ teaspoon black pepper
1/8 cup butter, melted
1/8 cup all-purpose flour
1 can (4 oz.) water chestnuts
1 pkg. (15 oz.) linguine
½ package (16 oz.) frozen peas
½ cup freshly grated Parmesan cheese, more if desired
DIRECTIONS
In a 5-quart Dutch oven, melt ½ cup butter and saute mushrooms for 3 to 5 minutes. Add green onions, half-and-half, sherry, wine, parsley, pimento, salt and pepper. Heat, but do not boil. Blend 1/8cup butter and flour to make a paste. Stir into mixture, add chicken and water chestnuts. Continue to stir until smooth and thickened.
Preheat oven to 375 degrees. Boil water and add pasta, cook until tender. Drain pasta and combine with chicken mixture. Stir in frozen peas. Pour into 9x13 casserole dish and top with Parmesan cheese. Bake 20 minutes or until thoroughly heated.
This recipe is halved from the original because, well, the original would feed a small army.
Ingredients
2 rotisserie chickens, deboned
½ cup butter (1 stick)
16 oz. mushrooms
½ bunch green onions, thinly sliced
2 cups half-and-half
1 ½ tablespoons dry sherry (optional)
¼ cup white wine
1 tablespoon dry parsley
1 jar (2 oz.) chopped pimentos
1 teaspoon salt
½ teaspoon black pepper
1/8 cup butter, melted
1/8 cup all-purpose flour
1 can (4 oz.) water chestnuts
1 pkg. (15 oz.) linguine
½ package (16 oz.) frozen peas
½ cup freshly grated Parmesan cheese, more if desired
DIRECTIONS
In a 5-quart Dutch oven, melt ½ cup butter and saute mushrooms for 3 to 5 minutes. Add green onions, half-and-half, sherry, wine, parsley, pimento, salt and pepper. Heat, but do not boil. Blend 1/8cup butter and flour to make a paste. Stir into mixture, add chicken and water chestnuts. Continue to stir until smooth and thickened.
Preheat oven to 375 degrees. Boil water and add pasta, cook until tender. Drain pasta and combine with chicken mixture. Stir in frozen peas. Pour into 9x13 casserole dish and top with Parmesan cheese. Bake 20 minutes or until thoroughly heated.
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