Chicken Tetrazzini - cooking recipe

Ingredients

1 (7 oz.) pkg. thin spaghetti
1 (10 oz.) pkg. frozen peas (in butter sauce)
2 Tbsp. margarine
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. nutmeg
2 c. chicken broth
1 c. half and half
3/4 c. sour cream
3 Tbsp. sherry (optional)
2 c. cooked, cubed chicken or turkey
1 (4 1/2 oz.) jar sliced mushrooms, drained
1/4 c. grated Parmesan cheese

Preparation

Cook spaghetti according to directions. Drain.
Cook peas according to directions.
Do not drain.
Melt margarine in a large saucepan over low heat; blend in flour, salt and nutmeg. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and half and half. Bring to a boil. Boil 1 minute, stirring constantly. Stir in sour cream and sherry.
Add spaghetti, peas, chicken and mushrooms. Stir gently. Turn into ungreased 1-quart casserole. Sprinkle with cheese. Bake, uncovered, at 350\u00b0 for 30 minutes or until heated through.
Serves 6 to 8.