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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This was one of my favorites growing up, and I always get compliments whenever I make it. I love parmesan cheese so I use a full cup of it on top. Ingredients:
1 (3 ounce) can mushrooms, drained |
1 cup whipping cream or 1 cup heavy cream |
8 ounces thin spaghetti, cooked and drained |
2 cups cooked chicken breasts, cubed |
1/4 cup butter |
1/4 cup flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup chicken broth |
2 tablespoons sherry wine |
3/4 cup grated parmesan cheese |
Directions:
1. Melt butter in saucepan; blend in flour, salt and pepper.
2. Cook until smooth and bubbly.
3. Stir in broth and cream, bring to a boil and let boil for one minute, stirring constantly.
4. Stir in sherry, chicken, mushrooms and spaghetti.
5. Pour into casserole dish and sprinkle cheese evenly over the top.
6. Bake uncovered at 350 degrees for 30 minutes, then turn on broiler and brown for 3-5 minutes-watch carefully.
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