| | Directions | | To make the sauce, melt butter in medium saucepan. Remove from heat. Stir in flour, 1 1/2 tsp. salt and nutmeg until smooth. Gradually add milk and chicken broth. Bring to boiling, stirring constantly; boil 2 minutes or until slightly thickened. In small bowl, whisk egg yolks with cream. Beat in a little of the hot mixture. Pour back into saucepan, cook over low heat stirring constantly until sauce is hot. Do not boil. Remove fro heat and stir in sherry. Preheat oven to 350F. Meanwhile, cook spaghetti in salted water in a 4 qt. pot as package directs. Drain and return spaghetti to the pot it was cooked in. Add 1 c. sauce and toss lightly until spaghetti and sauce are well combined. Put spaghetti in a 12x8x2 inch baking dish arranging around edge. Add 1 c. of sauce to chicken and mushrooms. Mix well. Spoon the chicken mixture into center of dish. Reserve rest of sauce for later use. Sprinkle cheese over spaghetti. Bake covered for 45 minutes. Reheat reserved sauce; spoon over spaghetti before serving. Makes 6 servings. |
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| Ingredients | | - |  | 6 tablespoons butter or margarine |
| - | | 6 tablespoons all-purpose flour |
| - | | Salt |
| - | | Dash nutmeg |
| - | | 2 cups milk |
| - | | 1 cup canned condensed chicken broth, undiluted |
| - | | 2 Egg Yolks |
| - | | 1/2 cup heavy cream |
| - | | 1/4 cup dry sherry |
| - | | 1 package thin spaghetti (8 ounce pkg) |
| - | | 3 cups cooked leftover chicken or turkey, cut into 1 1/2 inch pieces |
| - | | 1 can whole mushrooms, drained (6 ounce can) |
| - | | 1 cup grated sharp cheddar cheese |
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