| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 2 |
c |
Chicken stock |
| 1 |
c |
Cream |
| 1/4 |
c |
Gruyere cheese; shredded |
| 1/4 |
c |
Mushrooms; sliced |
| 1/2 |
lb |
Spaghetti; broken in thirds & cooked in chicken broth 40 minutes; drain & reserve stock for above amount |
| 2 |
c |
Chicken; cooked, sliced |
| 1/4 |
c |
Parmesan cheese; grated |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Sherry |
INSTRUCTIONS
Melt half the butter in a skillet. Add flour, mixing well until smooth.
Gradually add chicken stock, stirring constantly until it reaches the
boiling point. Add pepper, cream, sherry and Gruyere cheese. Cook over low
heat 10 minutes, stirring frequently. Correct seasonings. Melt remaining
butter in another skillet. Add mushrooms; saut. 5 minutes. Add spaghetti
and half the sauce. Mix lightly. Pour into a buttered casserole. Mix
chicken with remaining sauce; pour on top of spaghetti. Sprinkle with
cheese. Bake for 30 minutes at 350 degrees. If desired, can be browned
under broiler after baking time. Serves 8 to 10.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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