Cooking Directions

• Heat the oil in a 10-inch skillet over medium heat.  Add the onion, mushrooms, celery and carrots and cook until the vegetables are tender, stirring occasionally.  Add the garlic and cook and stir for 1 minute.  Remove the skillet from the heat.
• Heat the butter in a 12-inch oven-safe skillet over medium heat.  Stir in the flour.  Gradually stir in the half-and-half and broth.  Cook and stir until the mixture boils and thickens.
• Stir in the sherry and parsley.  Add the chicken, onion mixture, peas, spaghetti and cheese and toss to coat.  Season to taste.
• Heat the broiler.  Broil 4 inches from the heat until the chicken mixture is hot and bubbling and the top is browned.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced (about 1/4 cup)
• 8 ounces mushrooms, sliced (about 3 cups)
• 1 stalk celery, finely chopped (about 1/2 cup)
• 1 medium carrot, peeled and sliced (about 1/2 cup)
• 1 clove garlic, minced
• 3 tablespoons butter
• 0.25 cup all-purpose flour
• 0.667 cup half and half or heavy cream
• 1.75 cups Swanson® Chicken Broth
• 2 tablespoons dry sherry
• 2 tablespoons chopped fresh parsley
• 4 cups cubed cooked chicken or turkey
• 0.5 cup frozen peas
• 4 cups cooked thin spaghetti (from about 8 ounces dry)
• 0.5 cup grated Parmesan cheese