Recipes Chicken Spaghetti
2 lbs cooked breast meat, torn into bite size pieces
8 oz. cooked Spaghetti -break it into 3 pieces when cooking
1 lb. mushrooms, sauteed in garlic
Divine White Sauce:
1 stick butter [NOT margarine]
7 Tbsp flour
3 Tbsp garlic powder or to taste
1 tsp salt
1/2 tsp pepper
8oz each: half & half; lite sour cream; lite mayo; Parmesan cheese; chicken bouillon.
Coat a 13 x 9 glass pan with non-stick spray. Preheat oven to 375.
Spread mushroom on bottom of pan.
Toss spaghetti and chicken together, then spread on top of mushrooms.
Melt butter is largest sauce pan you have; it should be large enough to hold all other ingredients listed. When butter is completely melted, add flour one tbsp at a time, whisking until smooth. Then whisk in half and half, whisking constantly until smooth., then whisk in spices, when all are thoroughly mixed in, add sour cream, whisking constantly until smooth, then add mayo, whisking constantly until smooth, then add Parmesan, again whisking constantly until smooth.
This will thicken mixture considerably. Add chicken bouillon slowly, whisking constantly, the mixture will thin down, whisk slowly, but constantly, until it begins to thicken again, when it is the consistency of a nice thick gravy, pour over the chicken, spaghetti and mushroom mixture, making sure it flows through all the layers and gets to the bottom. Use a knife if you have to to create “pockets” for the sauce to flow into.
Bake at 375 for 45 minutes or until bubbly and a beautiful golden color on top.
I like to serve with yeast rolls, a nice crisp green salad, and have a plain cheesecake for dessert.