Chicken Tetrazzini

• 1 c. fresh mushrooms, sliced
• 5 Tbsp. butter
• 1/4 tsp. pepper
• 1 tsp. salt
• 1/4 c. flour
• 2 c. milk
• 1/4 c. dry white wine
• 2 c. julienne strips of cooked chicken
• 2 c. cooked spaghetti, broken up to 3-inches
• 1 c. fresh buttered bread crumbs
• 1/2 c. grated Parmesan cheese

1. Saute mushrooms in 1 tablespoon butter and set aside.
2. In same pan add 4 tablespoons butter, flour, salt and pepper.
3. Cook and stir until sauce is bubbly.
4. Add milk; cook and stir until sauce boils for one minute.
5. Add wine (I like dry vermouth best), chicken, spaghetti and mushrooms.
6. Spoon into lightly greased 9-inch casserole dish.
7. Sprinkle with Parmesan cheese, then bread crumbs.
8. Bake at 425u0b0 until hot through and crumbs are toasted golden brown.
9. Serves 4 to 6.

fresh mushrooms, butter, pepper, salt, flour, milk, white wine, julienne strips, fresh buttered bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938536 (may not work)