Ingredients
1
package (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
Preparation
Heat oven to 350°F. Cook and drain spaghetti as directed on package, adding peas during last 3 minutes of cooking.
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.
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.
Into ungreased 2-quart casserole, pour spaghetti mixture. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.
