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1
Preheat oven to 375 degrees F. Butter a 9-by-13-inch Pyrex or ceramic baking dish.
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2
Bring a large pot of water to boil for pasta.
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3
Heat the chicken stock in a small pot.
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4
Melt 3 tablespoons of the butter with 2 tablespoons oil in a large straight-sided skillet over medium heat.
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5
When the butter is melted, add the mushrooms and season with 1/2 teaspoon salt.
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6
Cook the mushrooms until their moisture has evaporated and they are browned, about 3 to 4 minutes.
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7
Add the sage, and cook until fragrant, about 2 minutes.
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8
Scrape into a bowl.
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9
In the same skillet, melt the remaining butter and olive oil over medium-low heat, then stir in the flour to make a smooth paste.
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10
Cook and stir until the rouxor butter-flour mixtureis light brown in color, then season with the remaining teaspoon of the salt.
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11
Whisk in the hot stock, making sure to get out all the lumps.
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12
Increase the heat to medium, and bring to a simmer.
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13
Whisk in the milk and nutmeg, bring back to a simmer, and cook for about 5 minutes.
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14
Slip the broccoli and linguine into the boiling water.
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15
Cook until linguine is just al dente and the broccoli is tender.
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16
Drain the broccoli and linguine well.
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17
Add the shredded chicken, linguine, and broccoli to the sauce, and stir until smooth and hot.
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18
Remove from heat, and stir in 1/2 cup of the grated cheese.
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19
Pour into the prepared baking dish.
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20
Mix together the remaining grated cheese and the bread crumbs, and sprinkle over the baking dish.
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21
Place the dish in oven, and bake until the top is browned and bubbly, about 30 minutes.
