8 oz. spaghetti
5 T. butter
6 T. flour
3 cups chicken broth
1 cup light cream
1 tsp. salt
pepper
3 cups cooked chicken, cubed
1/2 cup parmesan cheese
1/2 cup shredded cheese
Cook spaghetti in boiling salted water until just tender. Melt butter: blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, drained spaghettie, and cold chicken. Turn into individual baking dishes or into a 2-3 quart flat casserole. Sprinkle with cheeses. Bake at 350 degrees for about 30 minutes or until bubbly and lightly browned.
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4 comments:
Yea - I'm so glad you posted this Linz! It's one of my faves from back in the good ol' LD days:) Thanks!
I meant LC days:)
What kind of cheese do you use along with the parmesan cheese?
Katie R.--I forgot that I had made that there! Thanks for remembering!
Katie B.--I should have specified that in the recipe. Sometimes I only use the parmesan cheese but if I add some shredded cheese I choose mozzarella. It's kind of a white cheesey meal.
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