Chicken Tetrazzini

Thank you to Bernice Quigley for this recipe and photo!

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1 package (7oz) spaghetti broken into thirds
1 cup frozen sweet peas
1/2 cup butter
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
2 cups whipping cream
1/4 cup dry sherry or water
2 cups cubed deli rotisserie chicken (2- to 2 1/2 pound lb. chicken)
1 jar mushrooms (4.5 oz)
1 cup grated Parmesan cheese

Preheat oven to 350* Cook and drain pasta as directed on package, adding peas during the last 3 minutes of the cooking time.

In a three quart sauce pan, 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, whipping cream. Heat to boiling, stirring constantly cook for 1 minute. Stir in Parmesan, then Sherry, pasta, peas, chicken, and mushrooms.

Into greased 13 x 11" pan, pour pasta mixture. Bake covered about 30 minutes or until bubbly in center.

Optional:

Garnish with shredded cheddar cheese, sliced green onion.

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