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
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 saute 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.
