Thank you to Bernice Quigley for this recipe and photo!
Don't forget to order your copy of Mom's Pantry's By Heart Cookbook! Volume 1 and 2 are available HERE now!
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.
Garnish with shredded cheddar cheese, sliced green onion.