Chicken Tetrazzini

• 1 c. sliced fresh mushrooms
• 5 Tbsp. butter, divided
• 1/4 c. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 c. milk
• 1/4 c. dry white wine
• 2 c. cooked chicken
• 1/2 c. broken spaghetti, cooked
• 1/3 c. Parmesan cheese
• 1 c. buttered bread cubes

1. Saute mushrooms in 1 tablespoon of the butter and remove from pan.
2. Melt remaining butter in same pan; stir in flour, salt and pepper.
3. Cook on low heat, stirring constantly, until bubbly.
4. Stir in milk and cook until sauce thickens and boils.
5. Stir in cooked chicken strips, cooked spaghetti pieces and mushrooms.
6. Spoon in an 8 x 8-inch baking dish and sprinkle with Parmesan cheese.
7. Top with bread crumbs.
8. Bake at 350u0b0 for 30 to 45 minutes until crumbs are toasted.
9. Serves 4 generously.

mushrooms, butter, flour, salt, pepper, milk, white wine, chicken, broken spaghetti, parmesan cheese, buttered bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=370219 (may not work)