Wondering what to do with all those Thanksgiving leftovers? This is a cool, easy-peasy recipe from one of the Timberline Figure Skating Club members, Nikki Ogstad.
8 oz. thin spaghetti or vermicelli – cooked to taste, drained & rinsed
2 c. cooked chicken or turkey, diced
2 c. chicken broth
1 c. cream
1 c. grated parmesan cheese (divide in half)
12 oz. sliced mushrooms, sautéed
1/3 c. butter
1/3 c. sherry wine
¼ c. flour
2 cloves garlic, pressed
1 tsp. salt
¼ tsp. pepper
Preheat oven at 375. Butter a casserole dish. Melt butter in large skillet. Blend in flour, salt, garlic & pepper. Add chicken broth & cream. Cook until slightly thickened, stirring constantly. Add sherry & HALF the parmesan cheese, then ALL the spaghetti, chicken & mushrooms. Mix well & dump into the casserole dish. Sprinkle w/remaining parmesan cheese. Bake for30-45 minutes until hot & bubbly & golden brown on top.
GREAT WHEN SERVED W/GARLIC BREAD OR CHEESY BREAD!
Don’t forget to check out these other great posts: