Cheesy Chicken Tetrazzini

Ingredients

• 2 whole boneless and skinless chicken breasts cut into 1-inch pieces about 1 12 lb
• 2 Tbsp butter or margarine
• 1 12 c sliced fresh mushrooms
• 1 small red pepper cut into thin strips
• 12 c sliced green onions
• 14 c all-purpose flour
• 1 34 c chicken broth
• 1 c light cream
• 2 Tbsp dry sherry
• 12 tsp salt
• 14 tsp pepper
• 14 tsp dried thyme crushed
• 1 8 oz pkg rotelle pasta cooked until just tender and drained
• 14 c grated Parmesan cheese
• 2 Tbsp chopped parsley
• 1 c shredded Nokkelost or Jarlsberg cheese

Directions

1. Brown chicken in butter
2. Add mushrooms and brown
3. Add red pepper and green onions cook several minutes stirring occasionally
4. Stir in flour and cook several minutes until blended
5. Gradually stir in chicken broth cream and sherry
6. Cook stirring until thickened and smooth
7. Season with pepper and thyme
8. Toss with pasta Parmesan cheese and parsley
9. Spoon into a 1 12-quart baking dish
10. Bake at 350 for 30 minutes
11. Top with cheese
12. Bake until cheese is melted
13. Yields 6 servings