Chicken Tetrazzini IV

Ingredients

• 0.3 cup butter 
• 4.5 ounce mushrooms drained sliced canned
• 1 cup chicken broth 
• 2 cups meat from a rotisserie chicken cooked chopped
• 0.3 cup flour all-purpose
• 0.3 teaspoon ground pepper black
• 1 cup heavy cream 
• 0.5 cup parmesan cheese grated
• 0.8 teaspoon salt 
• 2 tablespoons cooking sherry 
• 8 ounce pasta like spaghetti 

Equipment

• sauce pan
• oven
• pot
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil.
3. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
4. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth.
5. Remove from heat, and gradually stir in chicken broth and cream.
6. Return to heat, and bring to a low boil for 1 minute, stirring constantly.
7. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken.
8. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
9. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.