Ingredients:
1 (16 ounce) packages linguine
1/2 cup butter
2 cups of sliced fresh mushrooms
1 cup minced onions
1 cup minced green bell peppers
2 (10 3/4 ounce) cans condensed cream of mushroom soup
2 cups chicken broth
2 cups shredded sharp cheddar cheese
1 (10 ounce) packages frozen green peas
1/2 cup cooking sherry
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chopped cooked chicken breasts
1 cup grated parmesan cheese
paprika
Directions:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
Preheat oven to 375 degrees F.
Melt butter in a large saucepan over medium heat.
Add mushrooms, onion and bell pepper and saute until tender.
Stir in cream of mushroom soup, chicken broth and cook, stirring, until heated through.
Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken.
Mix well and transfer mixture to a lightly greased 11×14 inch baking dish.
Sprinkle with Parmesan cheese and paprika.
Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Servings: 12
Time preparation: 25 min.
Time total: 50 min.