Chicken Tetrazzini

 

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

• 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.