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Chicken Tetrazzini with Peas
Chicken Tetrazzini with Peas
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Prep Time:
25 minutes
Total Time:
55 minutes
Quick and flavorful casserole made with deli rotisserie chicken.
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
Instructions:
  • Preheat oven to 350°F. Follow package instructions to cook and drain spaghetti, adding peas for the final 3 minutes of cooking.
  • In a 3-quart saucepan, gently melt butter on low heat. Add flour, salt, and pepper, continuously stirring until the mixture is smooth and starts to bubble. Take off the heat.
  • Combine the broth and whipping cream in the pot. Bring to a boil while stirring constantly. Boil and stir for 1 minute. Add the sherry, spaghetti, peas, chicken, and mushrooms.
  • Pour the spaghetti mixture into a 2-quart casserole dish without greasing it. Sprinkle cheese on top and bake uncovered for around 30 minutes until the center is bubbly.

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