Main Dishes
A
1/4C butter
1/3C flour
B
1tsp salt
pepper
2C light cream
1C chicken broth
C
1/2C jack cheese, shredded
2T sherry
1T chives
D
2T butter
2T fresh parmesan
8oz cooked spaghetti
2 chicken breasts (cooked, skinned, cubed)
E
1/2lb sliced mushrooms
2T butter
1tsp lemon juice (added last)
F
garlic salt
1/4C fresh Parmesan
fresh nutmet
Cook A. Add B and cook 1 minute. Stir in C and cook until smooth and thick.
Toss spaghetti with D and spread in 2 quart casserole dish. Pour 1C sauce over; top with chicken and more sauce.
Saute E. Spread over casserole with last of sauce.
Sprinkle on F.
Bake: 350 degrees for thirty minutes.
Note: Can be done ahead. If regridgerated, cook 45 minutes. If frozen, thaw and cook 1 hour.