Ingredients
2 cups sliced mushrooms1/4 cup butter, cubed1/4 cup all-purpose flour2 cups chicken broth1/4 cup half-and-half cream1 tablespoon minced fresh parsley1 teaspoon salt1/8 to 1/4 teaspoon ground nutmeg1/4 teaspoon pepper3 tablespoons white wine or chicken broth, optional3 cups cubed cooked chicken8 ounces spaghetti, cooked and drained3/4 cup shredded Parmesan cheese
Preparation
In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti.
Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
