Thursday, November 4, 2010

Gourmet Chicken Spaghetti

Gourmet Chicken Spaghetti

3 pounds chicken
8 oz thin spaghetti
4 Tbsp butter
4 Tbsp flour
1 c cream
1 c chicken broth
1 c mayonnaise
1 c sour cream
1 c Parmesan cheese
1/8 c lemon juice
1/3 c white wine
½ tsp garlic powder
½ tsp cayenne
1 tsp dry mustard
1 tsp salt
8 oz fresh mushrooms
4 Tbsp butter

Boil and bone chicken, reserving chicken stock. Break spaghetti into thirds and boil in chicken stock. Set aside.

Make basic white sauce: melt butter; add flour and cook until bubbly. Add cream and chicken broth, stirring and cooking until thickened. Add mayonnaise, sour cream, Parmesan, lemon juice, wine, and seasonings.

Sautè mushrooms in butter.

Place mushrooms, chicken and spaghetti in flat 3 qt. casserole. Add sauce, and mix well. Sprinkle paprika and additional Parmesan on top. Bake at 350o for 30-40 minutes. May be made ahead of time and frozen.

Serves 8-10

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