 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | breast, bone and skin removed | breast | 1 1/3 | ounces | spaghetti | 1/2 | large | raw sliced mushrooms | 2/3 | tablespoon | butter | 2/3 | tablespoon | all-purpose flour | 1/3 | fluid ounce | Sherry | 1 1/4 | dash | salt | 1/2 | dash | black pepper, ground | 1/4 | cup, whipped | heavy cream | 1 1/3 | fliud ounces | chicken broth | 1/3 | ounce | grated parmesan |
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Steps
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Sequence
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Step
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| | 1 | Simmer chicken in a 2 qt. saucepan covered with water until tender. Remove chicken to cool, reserve chicken stock and add chicken bouillon or chicken stock base to richen. Slice chicken into small strips & set aside. | | 2 | Cook spaghetti according to package instructions--remove and rinse with cold water before it reaches al dente stage as it will continue to soften when baking. Drain and set aside. | | 3 | Saute mushrooms in a small amount of butter or olive oil until tender; set aside. | | 4 | Melt 1/2 stick of butter in medium saucepan; stir in flour over medium heat until smooth and bubbly. Add 1 cup reserved chicken stock and cook over medium heat stirring constantly until thickened. Remove from heat and add cream, sherry, mushrooms, chicken and spaghetti, stirring until completely covered with sauce. | | 5 | Pour mixture into ungreased 2 quart casserole. Top with 1/2 cup of parmesan cheese. Bake in preheated 350 degree oven for 30 minutes. Serve immediately. |
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