Betty Crocker Photo
Ingredients:
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth*
1 cup whipping cream
2 tablespoons sherry
1 package (7 ounces) spaghetti, cooked and drained
2 cups cubed chicken or turkey
1 can (3 ounces) sliced mushrooms, drained
1/2 cup grated Parmesan cheese
Directions:
Heat oven to 350˚. Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti, chicken and mushrooms.
Pour into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. To brown, place briefly under broiler.
Makes 6 servings.
*Chicken broth can be made by dissolving 1 chicken bouillon cube in 1 cup boiling water, use canned chicken broth.
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