Chicken Linguini

Directions

1. 1
   Saute mushrooms in sherry and 1 Tbl margarine in a nonstick skillet over high heat 5 minutes.
2. 2
   Place chicken in a saucepan; add water to cover.
3. 3
   Bring to a boil; cover, reduce heat, and simmer 20 minutes (or use equivalent amount of leftover chicken [or turkey]).
4. 4
   Drain; let cool, and shred.
5. 5
   Coat a saucepan with cooking spray; place over medium heat until hot.
6. 6
   Add onion and saute until tender.
7. 7
   Combine flour and 1/2 cup broth.
8. 8
   Add 2 1/2 cups broth and flour mixture to onion.
9. 9
   Cook over medium heat until thickened.
10. 10
    Remove from heat; stir in sour cream.
11. 11
    Cook linguine according to package directions, omitting salt and fat; drain.
12. 12
    Combine mushroom mixture, chicken, sour cream mixture, Monterey Jack cheese, 1/4 cup Parmesan cheese, and pepper.
13. 13
    Stir in linguine.
14. 14
    Spoon into a 13x9x2-inch baking dish coated with cooking spray.
15. 15
    Combine breadcrumbs and remaining Parmesan cheese and margarine; sprinkle over chicken.
16. 16
    Bake, uncovered at 350F for 30 minutes.