Chicken Tetrazzini

• 1/4 c. margarine
• 1/4 c. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. chicken broth
• 1 c. whipping cream
• 2 Tbsp. cooking sherry
• 1 (7 oz.) pkg. spaghetti, cooked and drained
• 2 c. cooked chicken or turkey, cubed
• 1/2 c. Parmesan cheese

1. Heat oven to 350u0b0.
2. Melt butter over low heat in large saucepan.
3. Blend in flour and seasonings.
4. Cook over low heat, stirring until smooth and bubbly.
5. Stir in broth and cream; heat to boiling, stirring constantly.
6. Boil and stir 1 minute.
7. Remove from heat.
8. Add sherry.
9. Stir in chicken and spaghetti (mushrooms may be added).
10. Pour into a 13 x 9-inch ungreased pan.
11. Sprinkle with cheese.
12. Bake, uncovered, 30 minutes or until bubbly.
13. Serves 6.

margarine, flour, salt, pepper, chicken broth, whipping cream, cooking sherry, chicken, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052908 (may not work)