CHICKEN TETRAZZINI IV

CHICKEN TETRAZZINI IV
"Chicken, mushrooms and spaghetti baked in a rich, creamy
white sauce flavored with Parmesan cheese and sherry"

1 (8-oz) package spaghetti, broken into pieces
¼ cup butter
¼ cup all-purpose flour
¾ tsp. salt
¼ tsp. black pepper
1 cup chicken broth
1 cup heavy cream
2 Tbsp. sherry
1 (4.5-oz) can sliced mushrooms, drained
2 cups chopped cooked chicken
½ cup grated Parmesan cheese

Preheat oven to 350^. Lightly grease a 9-x-13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook from 8-10 minutes, or until al dente, drain.

Meanwhile in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring, until smooth. Remove from heat and gradually stir in chicken broth and cream.

Return to heat, and bring to a low boil for 1 minutes, stirring constantly. Add sherry, and then stir in cooked spaghetti, mushrooms, and chicken, Pour mixture into prepared baking dish, and top with Parmesan cheese.

Bake 30 minutes in preheated oven, until bubbly and slightly browned.

Yield: 4 servings