Chicken Tetrazzini - cooking recipe

Ingredients

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

Preparation

Cook chicken with onion, celery leaves, 1 teaspoon salt and 1/2 teaspoon pepper.
Strain stock.
Cut chicken into small cubes. Cook spaghetti per package directions.
Drain.
Wash, drain mushrooms, slice.
Saute 5 minutes in 1 tablespoon butter, combine with spaghetti.
Melt remaining 3 tablespoons butter.
Stir in flour smoothly.
Stir chicken stock, cook until thickened.
Remove from heat.
Stir in cream, add sherry a little at a time.
Start oven at 375\u00b0.
Grease 2 quart casserole.
Combine sauce and chicken with spaghetti, sprinkle grated cheese over all.
Bake 25 minutes or until top is lightly browned.
Makes 8 servings.