Chicken Tetrazzini

1	package (7 oz) spaghetti, broken into thirds
2	cups frozen sweet peas
1/4	cup butter or margarine
1/4	cup flour
1/2	teaspoon salt
1/4	teaspoon pepper
1	cup chicken broth
1	cup whipping cream
2	tablespoons dry sherry or water
2	cups cubed chicken
5-6 1/2	sliced mushrooms, sautéed onion, sautéed
1 1/2	Italian dressing package cup grated Parmesan or cheddar cheese

	Print these coupons...
	About Concordance™

1.	Heat oven to 350°F. Cook and drain spaghetti as directed on package.
2.	Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
3.	Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute and add Italian dressing package. Stir in sherry, spaghetti, peas, chicken, mushrooms and onions.
4.	Into ungreased 2-quart casserole, pour spaghetti mixture. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.
High Altitude (3500-6500 ft): Increase chicken broth to 1 1/4 cups. Bake about 40 minutes.