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(REVISED)Chicken Tetrazizini
This makes two-2QT casserole batches (Bake one and Freeze the other)

Ingredients:

6T Butter, 1LB Muchrooms, 1/2C Flour, 3 Cups Milk, 1Can(2cups)Chicken Broth, 3/4C Dry White Wine(or Dry Vermouth), 3C Parmesan(or mix up cheese but concentrate on Parmesan), 1/2t Thyme (or Tarragon), 1LB linguine noodles(broken in half), Chicken chunks from 1 Bird, Vegetables(peas/beans/broccoli, etc), Salt&Pepper.

Method:

In 2T butter, saute mushrooms~set mushrooms aside
In same pan melt 4T butter, add flour(stir to combine-cook a bit), add milk-broth & wine a bit gradually. Bring to boil then simmer.

Add 2 cups Parmesan(or cheddar & parm, etc.)and 1/2t Thyme(I’m partial to Tarragon so I substitute that) to the sauce. Salt&Pepper.

Add al dente Pasta, chicken pieces, mushrooms and any vegetables you want for the dish.(1+cup or so)

Makes 2-2 Quart casseroles

Sprinkle with 1/2C Parmesan on each.

Bake one 30 minutes/ let stand 10 minutes.
(2nd casserole- wrap unbaked and freeze. Thaw and bake as above)

Great for potluck - bake one for the party and have the other later in the week for dinner.