Chicken Tetrazzini

There's a reason tetrazzini recipes have been around for so many years—they're reliably good. This makes enough for two casseroles, so you can have one for dinner this week and stick the other one in the freezer. (adapted from Martha Stewart Everyday Food)

1 lb linguini or spaghetti, broken in half
shredded meat from a rotisserie chicken, or leftover turkey; approx 4 cups
box of frozen peas (10 oz), thawed
6 tablespoons butter
1 lb sliced mushrooms
1/2 cup flour
3 cups milk
1 can chicken broth (14.5 oz)
3/4 cup white wine
3 cups grated fresh parmesan cheese
1/2 teaspoon dried thyme
kosher salt and ground pepper
fresh breadcrumbs; optional

Preheat oven to 400 degrees. Cook pasta in salted water for two minutes less than directions for al dente (should still be a bit firm to the bite). Drain and return to the pot.

Melt two tablespoons butter in a large saucepan over medium-high heat, then add mushrooms and season with salt and pepper. Saute for 8 to 10 minutes or until browned, and set aside.

In same pan, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and continue to cook for another minute. Gradually add the milk, broth and wine, whisking frequently, and bring almost to a boil. Stir in 2 cups of the parmesan and dried thyme, and season with salt and pepper.

Add the sauce, mushrooms, chicken and peas to the pasta and combine well. Divide between two shallow baking dishes and sprinkle with remaining parmesan. (Add breadcrumbs here, if so inclined).

*If freezing, cool to room temp and cover tightly with foil before putting it in the freezer. When ready, thaw overnight in the fridge, then bake covered for 40 minutes and uncovered for another 20 minutes.

Bake the other casserole for about 30 minutes, or until bubbly. Let stand 10 minutes before serving. This can also go in the fridge for a day or two (unbaked) before you're ready to serve it.