Chicken Tetrazzini

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  • 25 min prep time
  • 55 min total time
  • 12 ingredients
  • 6 servings

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 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

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 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. 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 2-quart casserole, pour spaghetti mixture. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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