If this is going to be a date-night meal, I highly recommend using the dry sherry instead of water. It gives this dish such a delicious, special flavor – your taste buds will thank me later!
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 all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chicken broth
- 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
Instructions:
- 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 and stir, 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.
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Quick Tip: Use panko breadcrumbs versus regular breadcrumbs for an even crunchier top layer, if desired!
Thanks to Betty Crocker for this deliciously creamy casserole, perfect for a weeknight dinner!
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