1/4 cup oleo
1/4 pound mushrooms (4-ounce can)
1/4 cup flour
1/2 teaspoon pepper
1.5 cup milk
1/2 cup stock or bouillon
2 cups cooked chicken
1/2 (8-ounce) package thin cooked spaghetti
Grated Parmesan cheese

Lemon juice
Worchestershire sauce
Red pepper


Melt oleo, saute mushrooms for 3 minutes over low heat, stir in flour and seasonings. Add milk and stock; stir until thickened. Add chicken and spaghetti. Place in a buttered casserole dish, cover thickly with cheese – sprinkle with lemon juice, Worcestershire, and red pepper to taste. Bake 20 minutes at 375-degrees. 

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