I included a picture of my original written recipe to show how used this recipe is. I double the recipe because it's wonderful left over. A family favorite!
1/2-pound spaghetti
1/4-pound mushrooms, optional
5 tablespoons butter, divided 4 T. & 1 T.
1/3 cup flour
2 cups turkey or chicken broth (4 c. to double or 1-32-ounce box of chicken broth)
1 c. light cream (1/2 & 1/2)
2 T. sherry
2 c. diced chicken or turkey
1/2 c. grated fresh Parmesan
- Cook the spaghetti the way the package tells you to.
- Slice the mushrooms and sauté in 1 T. butter until light brown.
- Make the cream sauce by blending 4 T. butter with the flour.
- Add the chicken broth and cook stirring vigorously until it is smooth and thick. I use a whisk.
- Add the cream, salt and pepper and sherry.
- Add the mushrooms and turkey or chicken to the sauce.
- Put the spaghetti in a casserole and pour the sauce over the noodles.
- Top with the Parmesan and bake uncovered at 400 degrees for 20-30 minutes or until bubbly and brown.
Note: Over the years I have noticed this can be a bit dry, especially as leftovers. These are the quantities for making 1 1/2 times the sauce. Use the instructions for the sauce steps 3 through 5.
6 T. butter
1/2 c. flour
3 c. chicken broth
1 1/2 c. half & half (I use the whole 16 ounce carton)
3 T. dry sherry
Notes to myself:
*Use my aluminum restaurant pot with sloped sides for the sauce.
*fat free half & half made a creamier sauce but then browned on the top and bottom of the serving dish.
*Regular half & half browned on the top only-my preference.
*I quadrupled the recipe for 14 people. I had 1/2 casserole left over. I needed 2 casseroles that measured 12" x 2 1/2 inch round.
*I cooked 2 pounds pasta but did not use it all. Cook 1 1/2 lbs. next time.
