Chicken Tetrazzini

Tonight for our Monday Night dinner I made Chicken tetrazzini!! I had this once with leftover thanskgiving turkey and I loved it. I decided to try making it tonight! It was really good and my DH loved it as well! He loves Tuesday lunches, with all the leftovers of "my wonderful wives good cooking" :)

1 (8 ounce) package spaghetti, broken into pieces
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cup chicken broth
1 1/2 cup heavy cream
2 tablespoons sherry
1 cup Fresh Mushrooms, sliced
2 cups chopped cooked chicken
1/2 cup grated Parmesan cheese
1 teaspoon nutmeg
1/2 cup bread crumbs


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Cook chicken in olive oil and a little sherry, minced garlic. Set aside
in in another pan sautee mushrooms(and onions if you like)in butter. Set Aside
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned. With about 10 minutes left lightly covered the dish with breadcrumbs.