Saralyn'S Chicken Tetrazzini

• 1/4 lb. spaghetti
• 1 (4 oz.) can sliced mushrooms
• 1/4 chopped onions
• 2 Tbsp. butter
• 3 Tbsp. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 c. chicken broth
• 1/2 c. cream
• 3 Tbsp. sherry
• 2 c. diced cooked chicken
• 2 Tbsp. diced pimento
• 1 c. almonds
• grated Parmesan cheese

1. Cook spaghetti until just tender; drain and keep warm.
2. Saute mushrooms and onions in butter until lightly browned.
3. Blend in flour, salt and pepper.
4. Add broth.
5. Cook, stirring, until smooth and thickened.
6. Stir in cream and sherry.
7. Combine 1/2 of the sauce with spaghetti.
8. Pour into buttered baking dish.
9. To remaining sauce, add chicken, pimento and almonds; pour on top of spaghetti.
10. Sprinkle with cheese.
11. Brown lightly in moderate oven, 375u0b0, for 25 to 30 minutes.

spaghetti, mushrooms, onions, butter, flour, salt, pepper, chicken broth, cream, sherry, chicken, pimento, almonds, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=310934 (may not work)