Chicken Tetrazzini (Chicken with spaghetti)

This recipe makes a large meal and freezes well.

180g raw spaghetti, broken

80g butter or margarine

60g (125ml) flour

250ml fresh cream

60ml dry sherry

700ml hot chicken stock, one cube

250g button mushrooms, wiped and sliced

600g skinless chicken meat, cooked

20g (50ml) grated parmesan or cheddar cheese

Salt and pepper

Cook spaghetti in rapidly boiling salted water until just tender. Drain.

Melt the butter in a saucepan, blend in the flour, cook one minute.

Remove from heat and stir in the stock.

Return to heat cook stirring continuously, until sauce thickens.

Stir in cream sherry and seasoning.

Remove from heat and add spaghetti, mushrooms, and cooked chicken

Turn into lightly greased dish.

Sprinkle with cheese and bake at 180c for 25 – 30 mins.