Chicken Tetrazzini

Chicken Tetrazzini

1 pckg (7 oz) spaghetti, broken into thirds

1/4 c. butter

1/4 c. all-purpose flour

1/2 tsp. salt

1/4 tsp. pepper

1 c. chicken broth

1 c. whipping cream (heavy cream)

2 Tbl. water

2 c. cubed chicken

1 jar (4.5 oz) mushrooms

1/2 c. grated Parmesan

lemon pepper

garlic powder

Cook chicken in a non-stick frying pan with a tsp of each salt, pepper, lemon pepper, and garlic powder.

Heat oven to 350*. Cook and drain spaghetti as directed on package. Meanwhile, in 2-qt saucepan, melt butter over low heat. Stir in flour, salt & pepper. Cook, stirring constantly, until mixture is smooth and bubbly, remove from heat. Stir spaghetti, water, chicken and mushrooms into sauce. Pour spaghetti mixture into ungreased 2 quart casserole dish. Sprinkle with Parmesan. Bake uncovered about 30 mins. or until bubbly in center. Remove from oven and allow to cool slightly before serving.