1 cube butter (1/2 cup) plus one more cube for later
Approx. 2 lbs Chicken breasts or tenders, cut into 1/2” chunks
1 pound (more or less) fresh mushrooms
1 quart whipping cream
1 quart chicken broth
2-4 t bouillon (to taste)
½ c flour
1 c white cooking wine
Salt and pepper
2 lb. thin spaghetti
1 c. parmesan cheese
Bring large pot of water to boil and cook spaghetti noodles (al dente…do not overcook)
Melt I cube butter in large skillet.
Sear chicken chunks in hot butter. Remove from pan.
Add clean sliced mushrooms and cook until tender. Remove from pan (may put in same bowl as chicken).
Add another cube butter to pan. Melt, then add 1/2c flour. Stir flour into fat until completely coated. Add equal portions of broth and cream. Stir until it thickens like a thin gravy. Add white cooking wine. Bring to boil. Add salt and pepper to taste.
Once sauce is thick and smooth add chicken and mushrooms. Stir into drained noodles and mix well. Pour into casserole and top with shredded parmesan cheese. Bake uncovered ½ hour at 350 degrees.
This can be made ahead and baked up to two days later. Cook up to an hour if you are heating it from the cold of the fridge.
