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1/4 cup (1/2 stick) butter or margarine
1 (8oz) pkg. sliced mushrooms
1/3 cup all purpose flour
1 (14 oz) can chicken broth
1 1/3 cups half & half
3 Tbs. dry sherry
1/2 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
3 cups cooked boneless skinless chicken or turkey,
cubed or shredded
1/2 lb. spaghetti, broken in half & cooked per pkg. directions
1/2 cup grated Parmesan cheese
Preheat oven to 425 degrees.
Melt butter or margarine in a large nonstick skillet over medium – high heat. Add sliced mushrooms; sauté 4 mins. or until browned. Sprinkle with flour & toss to combine. Add chicken broth and half & half; cook stirring often until mixture comes to a boil. Reduce heat & simmer 2 mins. stirring constantly. Stir in sherry, salt & pepper. Remove from heat & stir in chicken or turkey.
Combine spaghetti & chicken or turkey mixture; toss gently & spoon into a 13×9 inch baking dish; sprinkle with Parmesan cheese. Bake 20 mins. or until golden brown & bubbly.
Makes 8 servings.