Chicken Tetrazzini
By pussycat1960
1 Picture
Ingredients
- 1 package (7 oz) spaghetti, broken into thirds
- 2 cups Green Giant® 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) Green Giant® sliced mushrooms, drained
- 1/2 cup grated Parmesan cheese
Details
Servings 6
Level of difficulty Average
Preparation time 25mins
Cooking time 55mins
Cost Average budget
Preparation
Step 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.
Makes 6 servings
Serve this one-dish meal with a crisp green salad.
Make this casserole the night before; cover and refrigerate until you're ready to bake. It may need to bake an additional 10 minutes to become bubbly in the center.
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