This recipe was from a Laural project. I think I did a Laural project of collecting recipes and making dinners, but I can't remember all the details. I do remember that Bridget Allen did the same Laural project and she gave me this recipe.
When Joey and I first started dating I invited him over for dinner and made this along with Sarah Lee pumpkin pie and salad and...of course...peach crumble. But when he came to the door for dinner I was gone for a few minutes so Rachel let him in. He automatically thought that Rachel had made all the food! It wasn't until he mentioned that years later than I set him straight. I had to--I spent all afternoon in the kitchen!
7 oz. spaghetti, broken into thirds
1/4 cup butter or margarine
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
2 tablespoons water
2 cups cooked cubed chicken
1 can (4oz.) sliced mushrooms, drained
1/2 cup grated Parmesan cheese
1 cup heavy whipping cream
Cook spaghetti according to package; drain.
Preheat oven to 350 degrees.
Meanwhile, in a small saucepan, melt the butter over a medium heat; gradually stir in the flour, salt, and pepper. Cook stirring constantly, until the mixture is smooth and bubbly; remove from heat. Stir in the broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in water, spaghetti, chicken and mushrooms.
Pour into ungreased 2 quart casserole. Sprinkle the cheese on top. Bake uncovered about 30 minutes or until bubbly in the center.
