Chicken Tetrazzini (Cooking for Two)

(8)
  1 reviews

3.5
oz uncooked spaghetti, broken into thirds
1
cup Green Giant™ frozen sweet peas (from 1-lb bag)
2
tablespoons butter or margarine
2
tablespoons all-purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/2
cup whipping cream
1
tablespoon dry sherry or water
1
cup cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/3
cup drained Green Giant™ sliced mushrooms (from a 4.5 oz jar)
1/4
cup grated Parmesan cheese

Directions

  1. 1 Heat oven to 350°F. Cook and drain spaghetti as directed on package, adding peas during last 3 minutes of cooking.
  2. 2 Meanwhile, in 2-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. 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. 4 Into ungreased 8-inch square baking dish, pour spaghetti mixture. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved