Turkey Tetrazzini

• 6 oz. pkg. dry spaghetti
• 1 1/2 c. sliced fresh mushrooms
• 1/4 c. all-purpose flour
• 1/4 c. chopped green pepper
• 1 (12 oz.) can evaporated milk
• 1 tsp. instant chicken bouillon
• 1 c. chopped cooked turkey or chicken
• 2 Tbsp. dry sherry or water
• 1/4 c. grated Parmesan cheese

1. Cook, rinse and drain pasta according to directions.
2. Cook mushrooms and pepper in a small amount of boiling water in a large covered saucepan about 3 minutes or until vegetables are tender. Drain well.
3. Stir together flour and 1/2 cup cold water in a small bowl.
4. Stir into vegetable mixture in saucepan.
5. Stir in milk and bouillon.
6. Cook and stir until thickened and bubbly.
7. Stir in the pasta, turkey or chicken and sherry or water.
8. Spray a 2-quart square baking dish with nonstick spray coating.
9. Pour the pasta mixture into the dish.
10. Sprinkle with cheese.
11. Bake, uncovered, in a 400u0b0 oven for about 10 minutes or until heated through.
12. Makes 4 servings.

dry spaghetti, mushrooms, allpurpose, green pepper, milk, instant chicken, chicken, sherry, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874499 (may not work)