Gourmet chicken spaghetti
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken |
| 8 | ounces | Thin spaghetti |
| 4 | tablespoons | Butter |
| 4 | tablespoons | Flour |
| 1 | cup | Cream |
| 1 | cup | Chicken broth |
| 1 | cup | Mayonaise |
| 1 | cup | Sour cream |
| 1 | cup | Parmesan cheese |
| ⅛ | cup | Lemon juice |
| ⅓ | cup | White wine |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Cayenne |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Salt |
| 8 | ounces | Fresh mushrooms |
| 4 | tablespoons | Butter |
Directions
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@...> on Sep 10, 1997