4 boneless skinless chicken breasts
2 tablespoons olive oil
12 oz linguine
1 lb mushrooms, sliced
3/4 cup frozen peas
1/2 cup dry white wine
1 cup grated Parmesan
5 cloves garlic, minced
1 teaspoon seasoned salt
1 tbsp thyme
1/8 teaspoon ground nutmeg
three 10 3/4-ounce cans cream of mushroom soup
1 cup chicken broth
1 medium onion, finely diced
Salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add the chicken to the boiling water. Turn the heat to medium-low and simmer, 30 to 45 minutes. Remove chicken with a slotted spoon, shred and set aside.
Cook the linguine in the chicken broth until al dente. Drain the linguine and set aside.
Add 2 tablespoons of olive oil to the same pot. Add the mushrooms and saute over medium-high heat until the mushrooms become pale golden, about 3-4 minutes. Add the onion, garlic, nutmeg and thyme, and saute until the onion is translucent, about 10 minutes. Add the wine and simmer until it evaporates, about 3 minutes.
Add the 3 cans of cream of mushroom soup and chicken broth to the mixture.
Add the linguine to the chicken mushroom mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Place the mixture in a 9- by 13-inch casserole pan and top with 1 cup cheese. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.