Amy's Chicken Tetrazzini ala ~DKBB~

This was a surprising hit with my husband. It's a great way to use up leftover roast chicken, should you have some on hand.

Amy’s Chicken Tetrazzini ala ~DKBB~

(original recipe by Amy Tague, Lebanon, IN, in The Gooseberry Patch Big Book of Home Cooking)

½ cup butter

½ cup all-purpose flour

½ tsp. salt

½ tsp. white pepper

2 cups chicken broth

2 tbsp. cooking sherry

2 cups half & half

8 oz. cooked spaghetti

2 cups cubed cooked chicken

¾ cup grated Parmesan cheese, divided

4 oz. can sliced mushrooms, drained

1 to 2 cups croutons or bread crumbs of your choice

• Melt butter in large saucepan over medium heat; add flour, salt, white pepper; cook until bubbly.
• Add broth, cooking sherry, and half & half; bring to a boil for one minute.
• Stir in cooked spaghetti, cubed chicken, ¼ cup Parmesan cheese, and mushrooms; mix well.
• Spread into lightly greased 9” x 13” baking pan; sprinkle with remaining Parmesan cheese and top with croutons/bread crumbs.
• Bake uncovered at 350° for 30 minutes.
• Serves 6 to 8.