Chicken or Turkey Tetrazzini Deluxe

Ingredients

• 0.5 cup butter 
• 2 cups chicken broth 
• 21.5 ounce cream of mushroom soup canned
• 4 cups chicken breast cooked chopped
• 3 cups mushrooms fresh sliced
• 1 cup bell pepper green minced
• 0.3 teaspoon ground pepper black
• 1 cup onion minced
• 12 servings paprika to taste
• 1 cup parmesan cheese grated
• 16 ounce linguine pasta 
• 10 ounce peas green frozen
• 1 teaspoon salt 
• 2 cups sharp cheddar cheese shredded
• 0.5 cup cooking sherry 
• 1 teaspoon worcestershire sauce 

Equipment

• sauce pan
• oven
• pot
• baking pan

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Meanwhile, melt butter in a large saucepan over medium heat.
5. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken.
6. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish.
7. Sprinkle with Parmesan cheese and paprika.
8. Bake in the preheated oven for 25 to 35 minutes, or until heated through.