Chicken Tetrazzini

A well used recipe from my grandmother's recipe box.

1/4 lb butter
2 tablespoons flour
2 cups chicken stock or 1 1/2 cans consomme
1/2 teaspoon pepper
1 cup heavy cream
1/4 lb mushrooms, sliced
2 tablespoons sherry
1/2 cup grated Gruyere cheese
1/2 lb spaghetti, cooked and drained
2 cups finely sliced cooked chicken
1/2 cup grated Parmesan cheese

Melt half the butter in a skillet. Add the flour mixing until smooth. Gradually add the stock, stirring constantly until the boiling point. Add the pepper, cream, sherry and Gruyere cheese. Cook over low heat 10 minutes stirring frequently. Correct seasoning. Melt remaining butter in a skillet. Add the mushrooms and saute 5 minutes. Add the spaghetti and half the sauce. Mix lightly. Pour into a buttered casserole. Mix chicken and remaining sauce and pour into casserole. Sprinkle with Parmesan cheese. Bake in a 350 oven for 30 minutes.

To find out the story behind this recipe, go to my blog Champions of the House.