Chicken Tetrazzini

• 2 c. cooked chicken, deboned
• 1 can sliced and drained mushrooms
• 1/3 c. cooking sherry
• 1/3 c. milk
• 1/4 tsp. garlic salt
• 1/4 tsp. white or black pepper
• 1/4 c. flour
• 2 Tbsp. flour
• 2 chicken bouillon cubes
• 2 1/2 c. Parmesan cheese, divided
• 8 oz. spaghetti noodles

1. Cook spaghetti.
2. Rinse in cool water and drain.
3. Melt butter; add flour, salt and pepper.
4. Stir until mixed well in frying pan. Add sherry, milk, bouillon cubes and 1/3 cheese.
5. Cook until slightly thickened.
6. Add chicken and mushrooms to the sauce along with the spaghetti noodles.
7. Pour in 9 x 13-inch pan.
8. Top with 1/3 cup cheese.
9. Bake 20 minutes at 375u0b0 or until bubbly and serve.

chicken, mushrooms, cooking sherry, milk, garlic salt, white, flour, flour, chicken bouillon cubes, parmesan cheese, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=642433 (may not work)