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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My husband is not a casserole lover, but this creamy, cheesy dish is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. Kelly Heusmann, Cincinnati, Ohio Ingredients:
2 cups sliced mushrooms |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
2 cups chicken broth |
1/4 cup half-and-half cream |
1 tablespoon minced fresh parsley |
1 teaspoon salt |
1/8 to 1/4 teaspoon ground nutmeg |
1/4 teaspoon pepper |
3 tablespoons white wine or chicken broth, optional |
3 cups cubed cooked chicken |
8 ounces spaghetti, cooked and drained |
3/4 cup shredded parmesan cheese |
Directions:
1. In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti.
2. Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8 servings.
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