Ingredients
1
(9-oz.) pkg. refrigerated linguine, cut into thirds
1
tablespoon margarine or butter
1
cup sliced fresh mushrooms
1/4
cup sliced green onions
1
tablespoon all purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup chicken broth
1/2
cup half-and-half or milk
1
to 2 tablespoons dry sherry, if desired
1
cup cubed cooked chicken or turkey
1/4
cup chopped purchased roasted red bell peppers (from 7.25-oz. jar) or chopped pimientos, drained
2
tablespoons Progresso™ Plain Bread Crumbs
1
tablespoon grated Parmesan cheese
2
teaspoons margarine or butter, melted
Preparation
Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish. Place uncooked linguine in colander; rinse with hot water for 15 to 30 seconds or until softened. Set aside.
Melt 1 tablespoon margarine in medium saucepan over medium heat. Add mushrooms and onions; cook and stir 2 to 3 minutes or until tender.
Stir in flour, salt and pepper; mix well. Stir in broth; cook and stir until thickened and bubbly. Stir in half-and-half, sherry, chicken, roasted bell peppers and linguine; mix well. Spoon mixture into greased baking dish; cover with foil. Bake at 350°F. for 15 minutes.
Meanwhile, in small bowl, combine all topping ingredients; mix well. Uncover dish; sprinkle topping over casserole. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and topping is light golden brown.
