INGREDIENTS:
5 c cooked chicken
1/2 c whole wheat flour
3 1/2 c chicken broth
1/4 t nutmeg
16 oz spaghetti
1 x paprika
1/4 c margarine
1/2 c dry sherry
1/2 lb mushrooms, sliced
1 c milk
1 t lemon juice
3 oz grated parmesan
1 ea small onion, chopped
DIRECTIONS:
Cook spaghetti according to package directions and place in
buttered 13×9 inch pan. Melt 2 T margarine. Add onion,
mushrooms and lemon juice and cook 5 minutes then remove
from pan.
Melt the remaining margarine and add flour, 1 T salt, nutmeg
and 1/2 tsp. paprika and cook until smooth. Add sherry and
broth and cook until thick.
Add half and half and mushroom/onion mixture and heat through.
Spread over spaghetti, sprinkle with parmesan and paprika and
cook for 20 minutes at 350 degrees.
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