Makes 4 servings
1 8-ounce package spaghetti thin
1/4 pound mushrooms sliced (about 1 1/2 cups)
1/4 cup butter or margarine
1/4 cup flour
1/4 teaspoon paprika
1 1/4 cups water
1 cup half and half
1/4 cup sherry or vermouth
1 1/4 teaspoons chicken bouillon
1/4 teaspoon salt
1/4 teaspoon nutmeg ground
8 ounces Muenster cheese cut in pieces (about 2 cups)
2 cups chicken cubed cooked
1/2 cup bread crumbs soft
2 tablespoons parmesan cheese grated
1/8 teaspoon paprika
Preheat oven to 350°. Butter a shallow 1 1/2 -quart baking dish.
Break spaghetti in half. Cook according to package directions. Drain, cover, and keep warm.
Meanwhile, in a 3-quart saucepan over medium heat, sauté mushrooms in butter 3 minutes or until limp. Add flour and 1/4 teaspoon paprika. Cook and stir 1 to 2 minutes. Add water, half-and-half, sherry, bouillon granules, salt, and nutmeg. Stirring, bring to a boil and boil until thickened. Reduce heat to low.
Add Muenster cheese. Stir just until cheese melts. Remove from heat.
Stir in spaghetti and chicken until well coated. Spoon into baking dish.
In a small bowl, stir bread crumbs, Parmesan cheese, and 1/8 teaspoon paprika until blended. Sprinkle over top of spaghetti mixture.
Bake 30 minutes or until very bubbly and heated through.
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