Chicken Tetrazzini
Serves: 4

1/4 pound sliced mushrooms
1/4 pound plus 2 Tablespoons butter
2 cups diced cooked chicken
2 cups heavy cream
1 Tablespoon sherry
2 Tablespoons white wine
Salt and pepper to taste
2 Tablespoons flour
4 oz thin spaghetti noodles
Grated Parmesan

Sauté mushrooms in 1/4 pound butter for 2 to 3 minutes. Add chicken, cream, sherry, white wine, salt and pepper. Bring to simmer. Mix 2 Tablespoons butter with flour over low heat until it becomes a smooth paste. Stir bit by bit into chicken mixture. Cook stirring constantly until slightly thickened. Continue to simmer for 5 minutes.

Meanwhile, cook spaghetti until al dente. Preheat oven to 375 degrees. Grease shallow baking dish. Spread spaghetti in dish, pour chicken mixture over pasta. Sprinkle with Parmesan. Bake for 20 minutes or until golden.