Chicken Tetrazzini

• 1 large fryer chicken, cooked, skinned and cut into bite size pieces (save broth)
• 1/4 c. butter
• 1 lb. fresh mushrooms
• 2 cloves garlic, minced
• 3 Tbsp. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. heavy cream
• 2 egg yolks
• 1 small jar minced pimento
• 3 Tbsp. parsley
• 8 oz. pkg. thin spaghetti
• 1/2 c. Parmesan cheese
• 1 c. shredded Cheddar cheese

1. Saute mushrooms and garlic in butter.
2. Add the flour, salt and pepper.
3. Then add 2 cups of chicken broth.
4. Slowly add 1 cup warmed heavy cream.
5. Add gradually beaten yolks, pimentos and parsley flakes.
6. Add chicken and keep warm.
7. Boil thin spaghetti in remaining chicken broth.
8. When done, pour drained spaghetti into large casserole dish.
9. Pour chicken mixture over spaghetti. Sprinkle Parmesan cheese and Cheddar cheese on top. Bake in a 350u0b0 oven until hot, approximately 15 to 20 minutes.

fryer chicken, butter, fresh mushrooms, garlic, flour, salt, pepper, heavy cream, egg yolks, pimento, parsley, thin spaghetti, parmesan cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=582742 (may not work)