Chicken And Wild Mushroom
|Celery rib||1 Large|
|Wild mushrooms||6 Ounce|
|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)|
|Freshly ground pepper||To Taste|
|Dry bread crumbs||3 Tablespoon|
1. Preheat oven to 350Â°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.)