Chicken Tetrazzini IV

Another great recipe from allrecipes. My husband has been requesting this for years and I have never made it. It is so simple to make and it is great for leftovers or for making the day before and then just popping it in the oven the next day. This goes well with a side salad and also some crispy bread. I am a sucker for great bread and I definitely over did it last night. I ate more bread loaded with butter than anything else! We had an Italian bread with this and I just love the ends (the elbows I call them!) I can't resist them! Enjoy!

1 (8 ounce) package spaghetti, broken into pieces

1/4 cup butter

1/4 cup all purpose flour

3/4 teaspoon salt

1/4 teaspoon ground pepper

1 cup chicken broth

1 cup heavy cream (I used evaporated milk)

2 tablespoons sherry

1 (4.5 ounce) can sliced mushrooms, drained

2 cups cooked chicken

1/2 cup grated parmesan cheese (I used a bit more to cover top)

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Bring a large pot of slightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente; drain. Meanwhile in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring until smooth. Remove from heat, and gradually stir in chicken broth and cream. Return to heat and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms and chicken. Pour mixture into the prepared baing dish and top with Parmesan cheese. Bake 30 minutes in the preheated oven until bubbly and lightly browned.