By | September 01, 2016


Melt ½ cup butter in a large saucepan or small stockpot. Add the flour and cook, stirring constantly, for 3 minutes to cook and make a roux.

Add the milk, stock, wine, salt and pepper. Cook over medium heat, stirring often, until thickened – about 8 to 10 minutes.

In a separate saucepan, melt the remaining 3 tablespoons butter. Add the sliced mushrooms, green peppers and garlic. Sauté until cooked through. Season with the ½ teaspoon salt.

Place the cooked pasta, chicken or turkey and mushroom mixture in a large mixing bowl. Add half of the sauce and ½ cup of the Parmesan cheese. Mix gently to combine.

Spray a large casserole pan with nonstick food spray. Place the mixture evenly in the pan. Pour remaining sauce over the casserole and sprinkle top with the remaining Parmesan cheese.

Bake in a 375 degree preheated oven for approximately 40 minutes or until heated through and lightly browned.

Serves 10

Recipe courtesy of Chef Terri Milligan


For the Sauce
  • ½ c (4 ounces) unsalted butter
  • ¾ c flour
  • 2 c whole milk
  • 4 c chicken or turkey stock
  • 1 tsp salt
  • ¼ tsp white pepper
  • ¼ c white wine
Main Platter
  • 3 lbs cooked boneless turkey or chicken, torn or cut into bite-sized pieces
  • 1 lbs spaghetti noodles, cooked
  • 3 tbsp unsalted butter
  • 1 lb fresh mushrooms, cleaned and sliced
  • 1 green bell pepper, seeded and diced
  • 1 garlic clove, finely minced
  • ½ tsp salt
  • 1 c grated Parmesan cheese
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