Chicken Tetrazzini - cooking recipe

Ingredients

1/2 c. butter
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
4 c. chicken broth
2 c. whipping cream
6 Tbsp. dry white wine
1 lb. spaghetti, cooked and drained
2 whole chicken breasts
1 lb. mushrooms
1 c. grated Parmesan cheese

Preparation

Boil chicken and set aside to cool.
Saute mushrooms in 2 tablespoons butter.
While sauteeing, add wine to the pan.
Cook and drain spaghetti.
Melt remaining butter in large saucepan over low heat.
Blend in flour and seasonings.
Cook over low heat, stirring until mixture is smooth and bubbly.
Stir in broth and cream.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in mushrooms including liquid from pan.
Cut chicken from bones and divide shredded meat evenly into two 2-quart casseroles.
Divide spaghetti in half and put on top of chicken. Pour sauce over spaghetti.
Sprinkle with cheese.
Bake at 350\u00b0 until hot and bubbly and lightly browned (about 30 minutes). Makes 12 servings.