Ingredients :
- 8 oz pasta of your choice
- 1 tbsp butter
- 8 oz canned mushrooms, drained
- 1/2 tsp onion powder
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup flour
- 2 chicken breasts, cooked, shredded
- 1 can peas
- 1/2 tsp dried thyme
Method :
- Cook pasta according to pkg directions. Drain. Cover. Set aside.
- Preheat oven to 350 degrees. Spray 2 qt casserole dish with nonstick cooking spray. Set aside.
- Melt butter in large skillet over medium-high heat. Add mushrooms & onion powder. Cook & stir for 3 minutes.
- Using a wire whisk, stir together chicken broth, milk, & flour in small bowl until well blended. Stir into mushroom mixture. Bring to boil. Cook & stir for 2 minutes or until thickened. Reduce heat to medium.
- Stir in chicken, peas, & thyme. Add pasta & stir.
- Spread pasta evenly in prepared dish. Bake until bubbly & heated through, about 30-35 minutes. Let stand 5 minutes before serving.
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