Items you will need
16 oz linguine
1 tbsp. oil
1 c. onions, chopped
1 c. celery, chopped
1 lb. mushrooms, sliced
4 c. cooked chicken breasts, chopped
2 cans cream of mushroom soup
1 can cream of celery soup
8 oz sour cream
1 c. frozen peas
2 c. freshly shredded Parmesan
1/8 tsp. pepper
This chicken Tetrazzini is an easy one-dish dinner perfect for busy weeknights when you still want a nice, hot meal.
Preheat the oven to 350 degrees F.
Cook the linguine according to package directions. Drain the pasta and set it aside.
Heat the oil in a small saucepan over medium-low heat. Add the onions and celery and saute for 2 minutes. Add the mushrooms and then saute until all of the vegetables are tender, about 5 minutes.
Combine the sauteed vegetables in a large bowl with the chopped chicken, both cans of soup, sour cream, peas and one-half cup of the Parmesan cheese. Mix well and add salt and pepper to taste.
Add the linguine to the bowl and toss evenly.
Place the ingredients of the bowl into a greased 11-by-7-inch baking dish and sprinkle the top with the remaining Parmesan.
Bake at 350 for about 30 minutes, until it is golden brown and the sauce bubbles. Remove and let cool for five minutes before serving.