Chicken Tetrazzini
Ingredients
- 1 (16-oz) pkg spaghetti
- ¼ cup butter
- 1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 (8-oz) pkg whole mushrooms, sliced
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- 1½ cups milk
- 1 cup frozen green peas, thawed
- 1 cup shredded Parmesan cheese, divided
- 1 tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain and keep warm.
- Melt butter in a Dutch oven over medium heat; add chicken and mushrooms. Cook, stirring occasionally, until chicken is done and mushrooms are browned.
- Add flour; cook, stirring constantly, 2 minutes. Gradually stir in broth and milk; bring to a boil, reduce heat, and simmer 8 minutes. Stir in peas, ½ cup cheese, salt, and pepper. Add pasta; toss.
- Spoon mixture into a greased 13- x 9-inch baking dish; sprinkle with ½ cup cheese. Bake 20 to 25 minutes or until bubbly.
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