Chicken and Pea Tetrazzini with Mushroom Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author I Just Make Sandwiches


  • 1 each rotissorie chicken shredded
  • 1 pound spaghetti pasta
  • 12 ounce frozen peas
  • 8 ounces fresh mushrooms sliced 1/4" thick
  • 2 cups milk
  • 1 quarter Parmesan cheese grated
  • 4 cloves garlic minced
  • 1 each shallot minced


  1. Preheat oven to 350 degrees, grease a 9x13 baking pan. Bring a large pot of water to boil. Season with salt. Cook pasta until al dente. Set aside
  2. Shred chicken in a bowl and set aside.
  3. Saute minced garlic and shallot over medium high heat, in a large saute pan until translucent, about 3 minutes.
  4. Add sliced mushrooms and cook until soft, about 10 minutes.
  5. Lower heat, add milk and shredded cheese, cook until sauce thickens, about 5 minutes.
  6. Add frozen peas to mushroom sauce and mix until combined.
  7. Place pasta in greased baking dish, throw in chicken and sauce. Using tongs, toss to combine ingredients well. Top with grated parmesan cheese and bake in oven for 15 minutes.
  8. Serve with some crusty bread or a side salad.