Chicken Tetrazzini with Peas

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Chicken Tetrazzini with Peas

Source: bettycrocker.com

Course: Main Course

Cuisine: American

Main Ingredient: Chicken

Prep Time: 25 min

Cook Time: 30 min

Total Time: 55 min

Serves: 3 Scale

Ingredients

  • 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

Directions

  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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Raine Shakti

Raine Shakti believes in living her life cairn by cairn and in helping others learn to do the same. Her day job is in the training and communications field and her best professional experiences are when she is able to empower people. She has spent the last few years reclaiming her life and her inner warrior. Part of this journey was becoming an ordained priestess with the Fellowship of Isis. Her Matron deities are Nephthys who has helped her become a true virgin woman, the Morrigan who has taught her what it means to be sovereign, and Yemaya who has taught her the strength in having a loving heart.

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