Chicken Tetrazzini

I love food, I love to eat, I love to cook, I HATE to clean it all up! Thank you William Howard Livens for inventing the modern-day dishwasher. I am retired and currently doing what I have always wanted to do, I am a true blue Homemaker. My DH and I moved from our lifelong home in Hawaii to Arizona. We worked very hard, as most people do, so that we could indulge in life. We are having a blast!

subheading: For the bechemel:

4 TB unsalted butter

¼ cup AP/plain flour

4 cups whole milk

1 tsp kosher salt

¼ tsp freshly ground white pepper

Pinch of freshly grated nutmeg

subheading: For the tetrazzini:

2 TB unsalted butter

16 oz white button mushrooms, cleaned and sliced

¼ cup finely chopped shallots

1 TB fresh thyme leaves

¼ tsp cayenne pepper

Freshly ground black pepper, to taste

½ cup dry white wine

1 ½ lbs meat from rotisserie chicken, shredded

Reserved juices from rotisserie chicken

8 oz cream cheese, softened

5 oz frozen baby peas

1 lb linguine (but not thin/fini linguine)

Bechemel from above

6 oz freshly grated parmesan cheese

1 cup crushed Ritz-style crackers (about 1 sleeve from a standard box)

Directions at cookingbites.com

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