Chicken Tetrazzini

TIME: Prep: 15 min. Bake: 30 min.

Ingredients

•	2 cups sliced mushrooms (I replace with 1 finely chopped onion)
•	1/4 cup butter, cubed
•	1/4 cup all-purpose flour
•	2 cups chicken broth
•	1/4 cup half-and-half cream
•	1 tablespoon minced fresh parsley
•	1 teaspoon salt
•	1/8 to 1/4 teaspoon ground nutmeg
•	1/4 teaspoon pepper
•	3 tablespoons white wine or chicken broth, optional
•	3 cups cubed cooked chicken
•	8 ounces spaghetti, cooked and drained
•	3/4 cup shredded Parmesan cheese

Instructions

In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti. 
    Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8 servings.

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