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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I got this recipe from my mom. The sherry adds a wonderful flavor!! I've tried to get the right amounts for the ingredients. I always just put them together without exact measurements. Hopefully this is pretty darn close! Ingredients:
1 whole broiler-fryer chicken, cooked and shredded |
1 lb linguine, cooked per package directions |
2 tablespoons flour |
4 tablespoons butter, divided |
8 slices american cheese |
1 1/4 cups heavy cream |
salt and pepper (lots of pepper is what i like) |
1 cup parmesan cheese |
2 tablespoons sherry wine |
1 cup chicken broth |
Directions:
1. Preheat oven to 350*F. In saucepan, melt 2 TBSP butter. Add the flour and stir to thicken. Add the chicken broth, salt, pepper and sherry. Bring to boil, then stir continuously 3-5 minutes until a nice sauce forms. Add the cream, stir another 3-5 minutes.
2. Add chicken to the mixture, stir til warm and coated.
3. Butter a 9x13 pan. Pour linquine into bottom of pan to cover it. Pour your chicken/sauce mixture over the top - spreading to cover the pasta. Dot the top with the rest of butter. Sprinkle parmesan on top. Put slices of American cheese on top. Bake, uncovered, 30-45 minutes, until top is browned and bubbling.
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