Chicken Tetrazzini

Ingredients

• 3/4 lb spaghetti
• 1/4 lb butter
• 1 lb mushroom, sliced
• 5 tablespoons flour
• 3 cups chicken broth
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons salt
• 1/2 teaspoon white pepper
• 1/8 teaspoon nutmeg
• 4 tablespoons dry sherry or white wine
• 1/2 cup swiss cheese, grated
• 4 cups cooked chicken (or turkey)
• 1/2 cup parmesan cheese

Directions

1. 1

   Cook spaghetti 1- 2 minutes less than package directions.

2. 2

   Melt half the butter in skillet and sauté sliced mushrooms for 5 minute.

3. 3

   Melt remaining butter in a saucepan.

4. 4

   Stir in flour until smooth.

5. 5

   Gradually add chicken broth and cream, stirring constantly, until it reaches boiling point.

6. 6

   Cook on low heat for 10 minutes.

7. 7

   Stir in salt, pepper, nutmeg, wine and swiss cheese until cheese melts.

8. 8

   Mix 1/2 of the sauce with the mushrooms and spaghetti.

9. 9

   Mix remaining half of the sauce with the chicken.

10. 10

    Layer in a large casserole (or in two 2 1/2 quart casseroles and freeze one).

11. 11

    Sprinkle with parmesan cheese.

12. 12

    Bake in a 350°F oven for 25 minutes or until heated through and browned.

13. 13

    To cook when frozen:.

14. 14

    Place covered in preheated 325°F oven for 20 minutes.

15. 15

    Remove cover and sprinkle with 1/4 cup parmesan cheese.

16. 16

    Raise oven temperature to 350°F and bake for 20 minutes or until browned.