Grandma Cindy'S Chicken Tetrazzini - cooking recipe

Ingredients

16 ounces thin spaghetti
2 cups sliced mushrooms (optional)
1/4 cup butter
3 tablespoons flour
2 cups chicken stock (or broth)
3/4 cup cream (or milk)
1 tablespoon parsley, fresh chopped
1 teaspoon salt
1/8 teaspoon nutmeg
3 cups cubed cooked chicken (or shredded)
1 cup parmigiano-reggiano cheese, fresh grated (or you can use the canned stuff)

Preparation

Heat oven to 350 degrees.
Boil Water, add spaghetti, and cook according to package instructions.
In a dutch oven, cook mushrooms until tender. Stir in flour. Cook until it starts to turn light brown. Add chicken broth/stock, cook stirring constantly until sauce is thickened.
Remove from heat. Stir in cream, parsley, salt, nutmeg, and pepper to taste. Fold in chicken and cooked spaghetti.
Turn mixture into a 9x13 pan. Sprinkle extra cheese over top. Bake for 30 minutes, or until heated through. Let stand 5-10 minutes before serving.
This is a great recipe to make ahead and freeze. You can even freeze it in individual portions.