Ingredients
Scale
- 2 Tbsp. unsalted butter
- 1 (8 oz.) package sliced mushrooms
- 2 Tbsp. flour
- ¼ cup white wine
- 1 and ½ cups chicken broth
- 1 cup heavy cream
- ¼ cup chopped fresh parsley, plus more to garnish
- ⅛ tsp. ground nutmeg
- 3 cups chopped cooked chicken
- 1 lb. cooked linguine
- ⅓ cup shredded Parmesan cheese
Instructions
- Preheat oven to 350°F.
- In a medium sized saucepan over medium heat, add butter and let melt.
- Add in sliced mushrooms and mix to coat with melted butter. Let simmer for 5 minute to soften.
- Sprinkle in flour and stir to coat.
- Drizzle in white wine, stir, and let simmer making sure the flour incorporates into a thick sauce.
- Add in chicken broth and bring to a boil to thicken.
- Remove from heat and stir in heavy cream, chopped fresh parsley, ground nutmeg.
- Add cooked diced chicken breast and cooked linguine. Stir and then transfer it all to a casserole dish.
- Sprinkle with shredded Parmesan and bake 40 minutes. Garnish with chopped parsley.