This is easy-peasy chicken tretrazinni. Easy-peasy, those are the by-words to this whole operation.
Okay, here is what I did. You can do it too.
A deli-rotisserie chicken.
2 slices bacon, browned and diced.
1/2 a medium size onion.
1/2 cup mushrooms, diced, more or less. If you like mushrooms, add more.
6 TBSP butter.
1/2 cup flour.
1 c. Chicken stock.
3/4 c.White wine (pinot grigio, probably)
3 c. milk
16 oz. linguine, broken in half
1 bag frozen peas
Cook the linguine for about 7 minutes, drain.
Preheat oven to 400°. Slice and brown your bacon, drain, set your bacon on a plate. Melt your butter in a large fry pan. Throw down the onions, and mushrooms. Let that go for about five minutes, until the onions begin to become transulcent. And then, down with the flour. Slowly, pour in your milk, wine and chicken stock. Begin to season with a little thyme, salt and pepper. Burner goes to high, let it bubble, and thicken, turn your burner down, stirring constantly. Once the mixture starts to thicken, throw in about 2 cups parmesan cheese. Start trimming the chicken from the bone, throw that in as well, with the browned bacon. If your linguine is done, throw that in. Season and reseason depending on your palate. In with the peas. Dump it all into a casserole dish. Top with more parmesan cheese. Bake at 400° for 30 minutes, or until the top is browned.
Accompany with good bread, one with a crusty top and meaty insides, a salad, and a glass of wine. Enjoy!