POTLUCK TETRAZZINI

Potluck Tetrazzini image

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Nutritional Facts Serves