PrintChicken TetrazziniThe original recipe is from a good friend’s mother and we’ve made it for years!Course RecipesPrep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 1 hour hour 10 minutes minutesServings 4 servingsCalories 300kcalIngredients 8 ounces uncooked linguine * 3 tablespoons butter * 3 tablespoons flour * 1/2 teaspoon lemon-pepper seasoning * One 14 ounce can chicken broth * 1/2 cup half u0026 half * 2 tablespoons dry sherry (optional) * 2 cups cooked chicken * 1 cup frozen peas, thawed Topping 2 tablespoons butter, melted * 1/3 cup bread crumbs * 2 tablespoons grated Parmesan cheese Instructions* Heat oven to 350 degrees. Spray 13×9 inch glass baking dish with cooking spray. Cook linguine as directed on the package. * Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour and lemon-pepper seasoning. Stir in broth and bring to a boil, stirring constantly. Stir in half u0026 half, sherry (optional), chicken, and peas. * Drain linguine, place in 13×9 baking dish, pour the chicken/sauce mixture over the pasta, and toss to combine. * In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle mixture over top of the tetrazzini – then sprinkle with Parmesan cheese. * Bake for about 30 minutes or until golden brown. NutritionCalories: 300kcalThe post Chicken Tetrazzini appeared first on ChooseFI.