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Title: Gourmet Chicken Spaghetti
Categories: Casserole Pasta Poultry
Yield: 8 Servings
| 3 | lb | Chicken |
| 8 | oz | Thin spaghetti |
| 4 | tb | Butter |
| 4 | tb | Flour |
| 1 | c | Cream |
| 1 | c | Chicken broth |
| 1 | c | Mayonaise |
| 1 | c | Sour cream |
| 1 | c | Parmesan cheese |
| 1/8 | c | Lemon juice |
| 1/3 | c | White wine |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Cayenne |
| 1 | ts | Dry mustard |
| 1 | ts | Salt |
| 8 | oz | Fresh mushrooms |
| 4 | tb | Butter |
Boil chicken and bone. Break spaghetti into thirds and boil in chicken stock. Make basic white sauce---Melt butter; add flour and cook until bubbly. Add cream and chicken broth, stirring and cooking until thickened. Add mayonnaise, sour cream, Parmesan, lemon juice, wine and seasonings. Saute mushrooms in butter. Add mushrooms chicken and spaghetti to sauce. Put in flat 3 quart casserole. Sprinkle paprika and additional Parmesan on top. Bake at 350 for 30 to 40 minutes. May be made ahead of time and frozen. Bring to room temp before baking if frozen.
NOTES : Linda says: "This is great to feed a bunch of people. I also take it when I am taking a casserole to someone who is ill. " Linda also says that to lower the calories she sometimes uses evaporated milk instead of cream and uses light sour cream. Posted to MM-Recipes Digest V4 #3
Recipe by: Lagniappe
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