Chicken Tetrazzini with Peas

 


Ingredients

  • 1
    package (7 oz) spaghetti, broken into thirds
  • 2
    cups frozen sweet peas (from 1-lb bag)
  • 1/4
    cup butter or margarine
  • 1/4
    cup Gold Medal™ all-purpose flour
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1
    cup Progresso™ chicken broth (from 32-oz carton)
  • 1
    cup whipping cream
  • 2
    tablespoons dry sherry or water
  • 2
    cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 1
    jar (4.5 oz) sliced mushrooms, drained
  • 1/2
    cup grated Parmesan cheese

Steps

1 Heat oven to 350°F. Cook and drain spaghetti as directed on package, adding peas during last 3 minutes of cooking.

2 Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.

3 Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry, spaghetti and peas, chicken and mushrooms.

4 Into ungreased 2-quart casserole, pour spaghetti mixture. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.

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