| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Pasta, Poultry |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken |
| 8 |
oz |
Thin spaghetti |
| 4 |
tb |
Butter |
| 4 |
tb |
Flour |
| 1 |
c |
Cream |
| 1 |
c |
Chicken broth |
| 1 |
c |
Mayonaise |
| 1 |
c |
Sour cream |
| 1 |
c |
Parmesan cheese |
| 1/8 |
c |
Lemon juice |
| 1/3 |
c |
White wine |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Cayenne |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Salt |
| 8 |
oz |
Fresh mushrooms |
| 4 |
tb |
Butter |
INSTRUCTIONS
Boil chicken and bone. Break spaghetti into thirds and boil in chicken
stock. Make basic white sauce---Melt butter; add flour and cook until
bubbly. Add cream and chicken broth, stirring and cooking until thickened.
Add mayonnaise, sour cream, Parmesan, lemon juice, wine and seasonings.
Saute mushrooms in butter. Add mushrooms chicken and spaghetti to sauce.
Put in flat 3 quart casserole. Sprinkle paprika and additional Parmesan on
top. Bake at 350 for 30 to 40 minutes. May be made ahead of time and
frozen. Bring to room temp before baking if frozen.
NOTES : Linda says: "This is great to feed a bunch of people. I also take
it when I am taking a casserole to someone who is ill. " Linda also says
that to lower the calories she sometimes uses evaporated milk instead of
cream and uses light sour cream. This recipe is from Lagniappe, a little
something extra; tested recipes and menus from the Junior League of
Beaumont, Texas. Submitted to the cookbook by Sally Kendall Bundy and
Gadelle McMahon Todd.
Recipe by: Lagniappe
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris
<lbparris@earthlink.net> on Sep 10, 1997
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