Ingredients

How to make it

  • Preheat oven to 350* .
  • Remove the skin from the chicken, and then the chicken from the bones; discard the skin and the bones. Shred chicken into bite size pieces to equal 3 cups. Save remaining chicken for another use.
  • In a large pot cook linguini according to pkg directions. Add asperagus the last minute of cooking; drain, and return to pan.
  • Meanwhile, in a large skillet, melt butter over medium heat and add onion, mushrooms and bell peppers. Saute for 10 minutes or until mushrooms are tender; stirring occasoinally. Stir in flour, salt and pepper, until well combined. Add broth and half and half all at once. Cook and stir until thickened and bubbly.
  • Add creamy mixture, shredded chicken, swiss cheese, and 1/2 the lemon zest to the pasta in large pot. Toss gently to coat. Spoon pasta mixture into a 3-qt. rectangular baking dish.
  • In a medium bowl toss together bread cubes, olive oil and remaining lemon zest. Spread the bread cubes over the pasta mixture.
  • Bake uncovered for 20 minutes, or until heated through. Let stand for 10 minutes before serving.

Reviews & Comments 6

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  • rosemaryblue 6 years ago
    Definitely a crowd pleaser! A great party recipe.
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    " It was excellent "
    debwin ate it and said...
    This sounds delicious, you have my 5.
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  • krumkake 6 years ago
    Love the recipes that can be "speeded up" by using the rotisserie chickens...this sounds like a great use, and very tasty. Thank you!
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    " It was excellent "
    jett2whit ate it and said...
    yummy & easy! great way to use leftover or rotisserie chicken!
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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty recipe thanks
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    " It was excellent "
    momo_55grandma ate it and said...
    wonderful recipe thanks will try.
    Was this review helpful? Yes Flag

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