Chicken Tetrazzini

Instructions

1. 1

   Heat the oven to 375°F. Break the spaghetti in half and cook 2 minutes less than the package time; drain.

2. 2

   Melt the butter in a large pot over medium heat and cook the mushrooms 5 minutes. Stir in the flour for 1 minute.

3. 3

   Slowly whisk in the broth and milk and simmer 4 minutes until thickened; stir in half the parmesan and season with salt and pepper.

4. 4

   Fold in the spaghetti, shredded chicken, and peas, then spread in a greased 9x13 dish.

5. 5

   Top with panko and the remaining parmesan and bake 20 minutes until golden, bubbly, and heated through to 165°F.