4 TBLSP butter
1 8 oz. package of sliced mushrooms
1/3 cup all purpose flour
1 14 oz. chicken broth
1 1/3 cup half and half
3 TB dry sherry
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
3 cups (1#) cooked boneless, skinless chicken, cut in stips.
1/2 # spaghetti, broken in half and cooked.
1/2 cup grated Parmesan cheese.
Heat oven to 425 degrees. In large skillet, melt butter over med-high heat. Add mushrooms, sautee about 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half and half, cook, stirring often, until mixture comes to a boil. Reduct heat and simmer 2 minutes, stirring consatantly. Stir in sherry and spices.
Remove from heat, stir in chicken. Combine spaghetti with chicken mixture.Spoon into 9x13 baking dish and sprinkle with cheese. Bake 20 minutes or til brown and bubbly.
Pairs Well With
One of my favorite make ahead meals...