Chicken Tetrazzini with Rotisserie Chicken

Ingredients

• For the Chicken Tetrazzini:
• 12 oz thin spaghetti or linguine
• 4 cups shredded rotisserie chicken, *or cook 2 lbs chicken breast
• 1 pound mushrooms, thickly sliced
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 Tbsp Olive Oil
• For the Creamy Sauce:
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2½ cups low sodium chicken broth
• 1 Tbsp lemon juice
• 1½ cups half and half, or sub with equal parts milk & heavy cream
• 1 tsp sea salt, or to taste
• ¼ tsp black pepper, freshly ground
• ¼ cup parsley, chopped, plus more to garnish
• 1½ cups shredded mozzarella cheese

Directions

1. Preheat Oven to 350˚F. Cook pasta in salted water according to package instructions then rinse to stop the cooking process, drain and set aside.
2. Shred 4 cups of rotisserie Chicken into bite-sized pieces and set aside.
3. In a saucepan, add 2 Tbsp oil then sliced mushrooms and sauté 3 min or until soft. Add diced onions and cook until onions are soft (5-7 min). Add minced garlic and sauté another 1-2 min. Transfer to a separate dish.
4. In the same pan, melt 4 Tbsp butter and add 1/3 cup flour whisking until lightly golden (1 1/2 min). Add 2½ cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer then season sauce to taste.
5. Return chicken, mushrooms and pasta to the pot then season to taste with salt and pepper, sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover with foil and bake at 350˚F for 25 mininuts then remove lid and continue baking 5 minutes.