Iced to Death (A Gourmet De-Lite Mystery)

by Cochran, Peg

  Salt and pepper to taste

  2 cups cooked chicken breast, diced

  1 cup frozen peas

  1/2 pound linguine, cooked al dente

  1/4 cup grated Parmesan cheese

  Preheat the oven to 350 degrees.

  Heat 1 tablespoon of butter in a skillet over medium heat. Add the mushrooms and sauté 2 to 3 minutes, until mushrooms are cooked. Add the sherry and cook over high heat until evaporated.

  In a saucepan, melt 3 tablespoons of butter, add the flour and cook, stirring, for 1 minute. Whisk in the chicken broth and bring to a boil. Cook, over low heat, stirring occasionally, for approximately 4 minutes or until the sauce has thickened. Remove from heat and stir in the milk and salt and pepper to taste.

  In a large bowl, mix the white sauce, mushrooms, chicken and peas. Combine thoroughly. Spray a casserole dish with nonstick spray. Layer half of the pasta, half of the mushroom/chicken mixture and repeat. Top with the grated Parmesan and bake for 45 minutes or until bubbling slightly.

  6 servings, 360 calories each