1 med. onion, diced
4 oz. fresh mushrooms, sliced
1/4 c. butter
3-4 chicken breast halves, skinned boned & cut into bite-size pieces
3/4 c. dry white wine
1/2 tsp. tarragon
1/2 tsp. salt
1/2 tsp. pepper
8 oz. fresh linguine, cooked & drained
1 pkg. (8 oz.) cream cheese, cubed & softened
1/2 c. heavy cream
1/2 c. dairy sour cream
1 1/2 c. shredded Swiss or Mozzarella
1 c. shredded Muenster cheese
3 tbsp. toasted almonds, sliced
Chopped parsley (optional)

Cook and stir onion and mushrooms in melted butter in large skillet over medium high heat until tender. Add chicken, wine, tarragon, salt and pepper; bring to a boil. Reduce heat to low; simmer 10 minutes.

Pour cooked linguine into greased casserole. Using a slotted spoon, remove chicken mixture from skillet and set aside. To remaining liquid in skillet, add cream cheese, heavy cream, sour cream, 3/4 cup Swiss or mozzarella and 1/2 cup Muenster cheese. Cook and stir until cheeses melt; do not boil. Add chicken mixture. Pour over linguine. Sprinkle remaining cheeses and almonds on top. Bake in preheated 325 degree oven 30 minutes or until bubbly. Sprinkle with parsley.