Chicken Tetrazzini

I've found that now that I'm not working or in school, I have lots more time to try new recipes!!Here's one that we had last night and LOVED. We didn't put mushrooms in (yuck, at least we think so) and we used water instead of dry sherry and it was so yummy.

1 package (7 oz) spaghetti, broken into thirds
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
2 tablespoons dry sherry or water
2 cups cubed, cooked chicken
1 jar (4.5 oz) sliced mushrooms, drained
1/2 cup grated Parmesan cheese

1. Heat oven to 350F

2. Cook and drain spaghetti

3. Meanwhile, in a 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Stir in spaghetti, sherry, chicken and mushrooms into sauce. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese.

5. Bake uncovered about 30 minutes or until bubbly in center.

6. ENJOY!!