NVDAILY.COM | Reader Recipes
Posted October 29, 2010 | Leave a comment
Preheat oven to 425º. Melt butter in a large, nonstick skillet over medium-high heat. Add mushrooms; sauté 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half and half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat and stir in chicken. Combine spaghetti and chicken mixture; toss gently and spoon into a 13x9 baking dish or 3 qt. baking dish. Sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.
Elaine Roland - Front Royal, VA
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