Ingredients
1/4 c butter
1/4 c flour
1/4 tsp garlic powder
1/8 tsp white pepper
2 c half and half or whole milk
2 c chicken broth, organic low sodium
1/3 c sherry
2/3 c shredded parmesan cheese
Dash of nutmeg
Dash of cayenne
salt to taste
7-8 oz thin spaghetti, cooked
2 c cooked chicken, sherded
8 oz sliced mushrooms, sauteed
Preparation
Melt butter in a large saucepan. Add flour at low to medium to make a light roux. Slowly add warmed chicken broth and half and half, using a wire whip. Cook until thick and smooth. Add sherry until mixture thickens again. Add seasonings and 1/3 c of cheese, mushrooms and drained spaghetti. Pour into a shallow 2 qt baking dish. Sprinkle with remaining cheese. Bake at 375 until hot, bubbly and browned on top for 20 to 25 minutes. Let stand for 10 minutes before serving.
