Chicken Tetrazzini

• 1 large stewing chicken
• boiling water
• 1 small onion, peeled and sliced
• 2 sprigs celery leaves
• salt and pepper
• 1 (8 oz.) pkg. spaghetti
• 1/2 lb. mushrooms
• 4 Tbsp. butter or margarine
• 2 Tbsp. flour
• 2 c. chicken stock
• 1 c. heavy cream, warmed
• 2 Tbsp. sherry
• 3 Tbsp. grated Parmesan cheese

1. Cook chicken with onion, celery leaves, 1 teaspoon salt and 1/2 teaspoon pepper.
2. Strain stock.
3. Cut chicken into small cubes. Cook spaghetti per package directions.
4. Drain.
5. Wash, drain mushrooms, slice.
6. Saute 5 minutes in 1 tablespoon butter, combine with spaghetti.
7. Melt remaining 3 tablespoons butter.
8. Stir in flour smoothly.
9. Stir chicken stock, cook until thickened.
10. Remove from heat.
11. Stir in cream, add sherry a little at a time.
12. Start oven at 375u0b0.
13. Grease 2 quart casserole.
14. Combine sauce and chicken with spaghetti, sprinkle grated cheese over all.
15. Bake 25 minutes or until top is lightly browned.
16. Makes 8 servings.

stewing chicken, boiling water, onion, celery, salt, spaghetti, mushrooms, butter, flour, chicken stock, heavy cream, sherry, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380370 (may not work)