Chicken Tetrazzini

• 2 c. sliced fresh mushrooms
• 1/4 c. butter or margarine
• 1/4 c. flour
• 2 c. chicken broth
• 1/4 c. light cream
• 1 Tbsp. chopped fresh parsley
• 1/2 tsp. salt
• 1/8 to 1/4 tsp. nutmeg
• 1/4 tsp. pepper
• 3 Tbsp. dry white wine
• 3 c. cubed, cooked chicken
• 8 oz. spaghetti, cooked, drained and rinsed
• 3/4 c. shredded Parmesan cheese
• additional parsley (for garnish)

1. In a skillet, saute mushrooms in butter until tender.
2. Stir in flour.
3. Gradually add the chicken broth.
4. Cook, stirring constantly, until sauce comes to a boil.
5. Remove from heat.
6. Stir in cream, parsley, salt, nutmeg, pepper and wine.
7. Fold in the chicken and spaghetti.
8. Turn into a greased 12 x 9 x 2-inch baking dish; sprinkle with Parmesan cheese.
9. Bake, uncovered, at 350u0b0 for 30 minutes, or until heated through.
10. Garnish with fresh parsley, if desired.
11. Serves 6 to 8.

mushrooms, butter, flour, chicken broth, light cream, parsley, salt, nutmeg, pepper, white wine, chicken, parmesan cheese, additional parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=850602 (may not work)