Chicken Tetrazzini - cooking recipe

Ingredients

4-5 chicken breast halves - cut up
2 Tbsp. butter
1 tsp. salt
1/8 tsp. pepper
3 Tbsp. butter
1 1/2 c. sliced fresh mushrooms
1/4 c. butter
1/4 c. flour
1 c. canned chicken broth
1 c. heavy cream
1 Tbsp. Dry Sherry
1/2 tsp. salt
1/4 tsp. poultry seasoning
1-8 oz pkg. thin spaghetti
1/4 c. grated Parmesan

Preparation

Heat oven to 350 degrees. Place cut chicken in a single layer in shallow casserole. Brush chicken with 2 tablespoons melted butter -- Sprinkle with salt, pepper & paprika. Bake uncovered 30 minutes. While chicken is baking, melt 3 tablespoons butter in skillet over medium/low heat. Cook sliced mushrooms until tender. Melt 1/4 cup butter in a saucepan over medium heat -- blend in 1/4 cup flour. Remove from heat & gradually add chicken broth and cream. Return to heat stirring constantly until mixture boils. Remove from heat & add sherry, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon poultry seasoning. Cook spaghetti according to directions -- drain well. In a large bowl combine spaghetti, mushrooms, chicken & sauce. Sprinkle with parmesan cheese & bake uncovered for 30 minutes.