Chicken Tetrazzini(Can Use Turkey)

• 1/4 c. butter
• 1/4 c. flour
• 1 tsp. salt
• 1/4 tsp. garlic salt
• 1/4 tsp. white pepper
• 2 c. milk
• 2 c. half and half
• 2 chicken bouillon cubes
• 1/3 c. cooking sherry
• 2/3 c. shredded Parmesan cheese
• 8 oz. thin spaghetti, cooked and drained
• 2 c. cooked chicken pieces
• 3 oz. can sliced, broiled in butter mushrooms

1. In saucepan or skillet melt butter.
2. Blend in flour, salt, garlic salt and pepper.
3. Add milk, half and half and bouillon cubes.
4. Cook, stirring constantly, until thick and smooth.
5. Add sherry, 1/3 cup Parmesan cheese, spaghetti, chicken and mushrooms. Stir carefully.
6. Pour into shallow 2-quart casserole.
7. Sprinkle with remaining Parmesan cheese.
8. Bake at 375u0b0 or 350u0b0 for 20 to 25 minutes until hot and bubbly.

butter, flour, salt, garlic salt, white pepper, milk, chicken bouillon cubes, cooking sherry, parmesan cheese, thin spaghetti, chicken, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901398 (may not work)