The Daily Potluck

Chicken Tetrazzini
Serves 6-8

8 oz of sliced canned mushrooms
3 Tbsp of butter
1/4 cup flour*
1 3/4 cup milk
2 cups of low-sodium chicken broth
1/4 cup of white wine
12 oz of spaghetti*
2 lbs of chopped cooked chicken
1 cup cooked sweet peas
2/3 cup grated Parmesan
1/3 cup breadcrumbs*

Cook the mushrooms in the butter over moderate heat in a saucepan. Stir in flour and simmer for 3 minutes, stirring frequently until thickened. Add in milk, chicken broth, wine, bringing to a boil. Simmer sauce for 5 minutes.

Cook spaghetti and drain well.

Combine spaghetti, the sauce, chicken, and peas in a large bowl; salt and pepper to taste. Stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered large casserole dish. Cover Tetrazzini with remaining Parmesan and bread crumbs. Bake Tetrazzini for 30-40 minutes at 375 degrees or until top is golden. Let sit several minutes for the liquid to thicken and absorb.

A Note From Bethany...
*Gluten-free flour, pasta, and breadcrumbs may be substituted.