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Chicken And Wild Mushroom

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Ingredients
  Spaghetti 1⁄2 Pound
  Butter 3 Tablespoon
  Onion 1
  Celery rib 1 Large
  Wild mushrooms 6 Ounce
  Flour 3 Tablespoon
  Chicken broth 2 Cup (32 tbs)
  Half and half/Light cream 1⁄2 Cup (8 tbs)
  Dried thyme 1 Teaspoon
  Cooked chicken pieces 2 1⁄2 Cup (40 tbs)
  Frozen green peas 10 Ounce
  Coarsely chopped jarred roasted red peppers 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Dry bread crumbs 3 Tablespoon
Directions

1. Preheat oven to 350°F. In a large pot of boiling salted water, cook spaghetti until tender but still firm, about 9 minutes; drain.
2. Meanwhile, in a large frying pan, melt butter over medium heat. Add onion and celery and cook, stirring occasionally, until softened, 3 to 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Sprinkle on flour and cook, stirring, 1 to 2 minutes. Stir in broth, half-and-half, and thyme. Bring to a boil, stirring, until thickened, about 2 minutes. Stir in chicken, peas, roasted peppers, and 1/4 cup of cheese. Season with salt and pepper to taste.
3. In a shallow 2 1/2- or 3-quart casserole or baking dish, toss chicken and sauce with spaghetti. Combine bread crumbs and remaining 1 tablespoon cheese. Sprinkle over casserole.
4. Cover with foil and bake 20 minutes. Uncover and bake until casserole is heated through and bread crumbs are browned, about 15 minutes. (If a crustier top is desired, run briefly under a broiler.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

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