 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Great recipe for freezing Ingredients:
3 cups chicken, cooked |
8 ounces spaghetti, cooked and draind |
6 tablespoons butter |
8 ounces mushrooms, sliced |
1/4 cup all-purpose flour |
1/2 teaspoon kosher salt |
2 cups chicken stock |
1 cup light cream |
1/4 cup dry sherry |
1/3 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 425 degrees.
2. Cook spaghetti according to package directions.
3. In a sauté pan, melt 2 T of butter over medium-low.
4. Sauté mushrooms until tender (4-5 minutes).
5. In a sauce pan, melt the remaining butter over medium heat.
6. Stir in the flour and 1/2 tsp of kosher salt and stir until smooth.
7. Add chicken stock and cream.
8. Cook and stir until sauce is thickened.
9. Add chicken, mushrooms and sherry and heat through.
10. Place spaghetti into a well lubricated casserole dish.
11. Pour sauce over pasta.
12. Top with parmesan cheese.
13. Bake for 15 to 20 minutes.
|
|