Yield: 8 Servings
|2 cups||Chicken stock|
|¼ cup||Gruyere cheese; shredded|
|¼ cup||Mushrooms; sliced|
|½ pounds||Spaghetti; broken in thirds & cooked in chicken broth 40 minutes; drain & reserve stock for above amount|
|2 cups||Chicken; cooked, sliced|
|¼ cup||Parmesan cheese; grated|
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, .