CHICKEN TETRAZZINI

(printed from Southern Living)

1 (8-oz) package spaghetti
1 cup sliced fresh mushrooms
1 small onion, thinly sliced
¼ cup butter or margarine
¼ cup all-purpose flour
1 tsp salt
½ tsp poultry seasoning
¼ tsp pepper
2 cups chicken broth
½ cup whipping cream
3-1/2 cups diced cooked chicken
1 cup (4 oz) shredded sharp Cheddar Cheese

Cook spaghetti according to package directions; drain and set aside.

Sauté mushrooms and onion in butter in a large saucepan until tender.  Add flour, salt, poultry seasoning and pepper; stir well.  Cook 1 minute, stirring constantly.  Gradually add broth, cook over medium heat, stirring constantly until thickened and bubbly.  Add cream and stir until smooth.  Stir in chicken.

Place half of spaghetti in a greased shallow 2-quart casserole.  Spoon half of chicken mixture over spaghetti.  Repeat layers.  Bake, uncovered, at 350 degrees for 20 minutes.

Sprinkle with Cheddar cheese, and bake an additional 5 minutes.

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