KEY INGREDIENTS
INGREDIENTS
- ●8 ounces dry spaghetti, cooked, drained and kept warm
- ●1/4 cup dry breadcrumbs
- ●3 tablespoons butter or margarine, divided
- ●3/4 cup shredded Parmesan cheese, divided
- ●1/2 cup chopped onion
- ●1/4 cup all-purpose flour
- ●1/4 teaspoon salt
- ●1/8 teaspoon ground white pepper
- ●1 can (14.5 fluid ounces) chicken broth
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●2 cups cooked, chopped chicken or turkey breast meat
- ●2 cans (4 ounces each) sliced mushrooms, drained
- ●1 cup frozen peas, thawed
- ●2 tablespoons dry sherry
MAKE IT
Step 1
Preheat oven to 350° F. Lightly grease 13 x 9-inch baking dish.
Step 2
Combine breadcrumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.
Step 3
Melt remaining butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese; cook over low heat until cheese melts. Remove from heat. Stir in chicken, mushrooms, peas and sherry.
Step 4
Combine pasta and chicken mixture in large bowl. Pour into prepared baking dish. Sprinkle with breadcrumb topping.
Step 5
Bake for 20 to 25 minutes or until topping is lightly browned. Serve immediately.
