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 Gourmet Chicken Spaghetti

  2 cups cooked chicken, cubed
  1 (8 oz.) package thin spaghetti
  4 tablespoons butter
  4 tablespoons flour
  1 cup cream
  1 cup chicken broth
  1 cup mayonnaise
  1 cup sour cream
  1 cup Parmesan cheese
  1/8 cup lemon juice
  1/3 cup white wine
  1/2 teaspoon garlic powder
  1/2 teaspoon cayenne pepper
  1 teaspoon dry mustard
  1 teaspoon salt
  8 oz. fresh mushrooms
  4 tablespoons butter

    Cook chicken and cube. Break spaghetti into thirds and boil in chicken stock.

    Make basic white sauce: melt butter, add flour and cook until bubbly. Add cream and chicken broth, stirring and cooking until thickened. Add mayonnaise, sour cream, Parmesan, lemon juice, wine and seasonings. Saute mushrooms in butter. Add mushrooms, chicken and spaghetti to sauce.

    Put in flat 3-quart casserole. Sprinkle paprika and additional Parmesan on top. Bake at 350 F for 30 - 40 minutes.

NOTE: May be made ahead of time and frozen. Thaw and bring to room temperature before baking.

    Contributed by - Brenda P.

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