Chicken Tetrazinni

1/4 cup buttter or margarine
1/4 cup flour
1 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
2 cups chicken stock
2 cups half and half
2/3 cup Parmesan cheese
8 ounces thin spaghetti,cooked
2 cups cooked chicken pieces
1/4 pound fresh sliced mushrooms, sauteed

Melt butter; blend in flour, salt, garlic salt and pepper. Add milk and bouillon cubes (or chicken stock) and half and half. Cook, stirring constantly, until thick and smooth. Add 1/3 cup parmesan cheese and stir. Add cooked spaghetti, chicken and mushrooms. Stir carefully. Pour into shallow, 2 quart casserolel dish. Sprinkle with remaining parmesan cheese. Bake at 375' until bubbly, 20 to 25 minutes.

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