Chicken Tetrazzini

• 6 Tbsp. butter
• 1/2 lb. mushrooms, sliced
• 1 tsp. salt
• 3 Tbsp. flour
• 2 c. chicken broth
• 1 c. heavy cream
• 1/4 tsp. pepper
• 1/8 tsp. nutmeg
• 2 Tbsp. dry sherry (optional)
• 1/2 lb. spaghetti, cooked
• 3 c. julienne cut chicken, cooked
• 1/2 c. grated Parmesan cheese

1. Melt butter in saucepan.
2. Blend in flour; gradually add cream and broth, stirring steadily to boiling point.
3. Cook on low 1 minute.
4. Add pepper, nutmeg and sherry.
5. Mix 1/2 sauce with mushrooms and spaghetti.
6. Add remaining sauce and cheese.
7. Add sauce to chicken.
8. Butter casserole dish.
9. Layer spaghetti, chicken and end with chicken.
10. Sprinkle with cheese.
11. Bake at 350u0b0 for 20 minutes.

butter, mushrooms, salt, flour, chicken broth, heavy cream, pepper, nutmeg, sherry, julienne, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908691 (may not work)