A Recipe from Betty Crocker’s Dinner in a Dish Cookbook (1965)

About the Recipe

This is one of those recipes that all of a sudden starts to come together and smell amazing as you’re cooking it. It was so quick and simple (don’t let the roux scare you!) and super tasty and comforting on a chilly northeastern night.

Becky and I substituted frozen peas for the mushrooms to great success. I would actually say that you can sub in any veggie here that you’d like and it’ll be equally as tasty. We also added some extra mozzarella to the top. because – why not? And finishing it off in the broiler is definitely the perfect finishing touch.

For more recipes from my Weekend at Becky’s click here!

About the book

When I got to Becky’s house this time around, I was presented with a big, silver-wrapped box. Inside that box was a cornucopia of vintage cookbooks, this one included. I was so excited to see this particular book mixed in with the rest. I’ve been eyeing these Betty Crocker books for awhile and I’m so excited to have it.

Any Meal in a Dish book is good to have on your shelf – this one is great. If the recipes don’t get you, the gorgeous mid-century modern illustrations will. If nothing else, if you see this book give yourself a few minutes to thumb through and enjoy.

The Recipe!

Ingredients:

1/4 cup butter
1/4 cup all purpose flour
1/2 t salt
1/4 t pepper
1 cup chicken broth
1 cup whipping cream
2 T sherry
7 oz. spaghetti, broken into small pieces, cooked and drained
2 cups cubed cooked chicken or turkey
1 can (3 oz.) sliced mushrooms, drained
1/2 cup grated Parmesan cheese

Directions:

Heat oven to 350*F. Melt butter over low heat. Blend in flour and seasonings. Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil 1 min. Add sherry. Stir in spaghetti, chicken, and mushrooms. Pour into a square baking dish, 8x8x2″. Sprinkle with Parmesan cheese. Bake 30 min. or until bubbly in center. If desired, brown top by placing briefly under broiler. Garnish with parsley and green olives, if desired.

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