Chicken Tetrazzini

Often when I make a meal to take to someone, this is the main dish.  It's one of our absolute favorite foods, and if I don't double it when I'm making it for someone else so that we have some too, I get in big trouble.  I made it for my mother-in-law when she had foot surgery and got some dirty looks from my husband and boys until they realized that there was one in the freezer for them for another day.  It's from an old Betty Crocker Cookbook.  Gotta love Betty! 

1 package (7 oz) spaghetti, broken into thirds

1/4 c butter

1/4 c flour

1/2 t salt

1/4 t pepper

1 c chicken broth

1 c heavy whipping cream

2 T water (or dry sherry)

2 c cubed cooked chicken

1 can sliced mushrooms, drained

1/2 c grated Parmesan cheese

Heat oven to 350.  Cook spaghetti according to package.  While it's cooking, melt butter in a saucepan over low heat.  Stir in flour, salt and pepper.  Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in broth and whipping cream.  Heat to boiling, stirring constantly.  Boil and stir one minute.

Drain spaghetti.  Stir spaghetti, water/sherry, chicken and mushrooms into sauce.  Pour mixture into an ungreased 2-quart casserole.  Sprinkle with cheese.  Bake uncovered about 30 minutes or until bubbly in center.