SERVINGS 4-6 UNITS US
1 3 ounce can mushroom, drained
1 cup whipping cream or 1 cup heavy cream
8 ounces thin spaghetti, cooked and drained
2 cups cooked chicken breasts, cubed
1⁄4 cup butter
1⁄4 cup flour
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 cup chicken broth
2 tablespoons sherry wine
3⁄4 cup grated parmesan cheese
Melt butter in saucepan; blend in flour, salt and pepper.
Cook until smooth and bubbly.
Stir in broth and cream, bring to a boil and let boil for one minute, stirring constantly.
Stir in sherry, chicken, the mushrooms, and spaghetti.
Pour into casserole dish and sprinkle cheese evenly over the top.
Bake uncovered at 350 degrees for 30 minutes, then turn on the broiler and brown for 3-5 minutes–watch carefully.
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