Scalloped Chicken And Spaghetti

• 1/3 c. chicken fat or butter
• 1/4 c. onion, chopped
• 1 clove garlic, finely chopped
• 1 c. mushrooms, sliced
• 1/4 c. flour
• 2 c. chicken stock
• salt and pepper
• 2 to 3 c. cooked chicken, diced
• 1 c. tomatoes, stewed or canned
• 1/4 lb. cheese, grated
• spaghetti (8 or 9 oz.), boiled
• 1/2 c. buttered crumbs

1. Heat fat; add onion, garlic and mushrooms and cook about 10 minutes or until soft and lightly browned.
2. Add flour and stir until blended; slowly add stock and stir over low heat until thick and smooth.
3. Season to taste.
4. Add chicken, tomatoes and cheese. Arrange chicken mixture and spaghetti in layers in a greased casserole; top with buttered bread crumbs and a dash of paprika. Bake in oven at 375u0b0 for about 25 minutes or until browned.
5. Makes about 6 servings.

chicken, onion, clove garlic, mushrooms, flour, chicken stock, salt, chicken, tomatoes, cheese, buttered crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263855 (may not work)