Chicken and Angel Hair Pasta Recipe

8 oz. thin spaghetti, cooked

1/2 onion, minced

2T butter

2T flour (all purpose)

1 cup Chicken Broth

1 Tsp salt

1 Tsp dry mustard

1/2 Tsp pepper

1 can evaporated Milk

3-4 oz. sliced mushrooms (fresh or canned)

3 cups chicken (or turkey) cut up

1 cup shredded cheddar cheese

Parmesan Cheese sprinkled on top

Sauté onion in butter. Blend in flour, salt, pepper and mustard. Add evaporated milk, cheddar cheese and broth. Mix well. Cook until slightly thickened. Boil ONE minute. Add mushrooms. Mix all with chicken and cooked spaghetti. Place in a greased 9x13 pan. Sprinkle Parmesan cheese on top. 

Bake at 425 for 20 minutes or until bubbly. Let cool a few minutes and then cut into squares.

Can be made ahead and refrigerated until ready to cook. Cook at 400 for about 45 minutes instead of 425 for 20 minutes,

Recipe can be doubled and still be placed in a 9x13 pan.

Grandma Sprague's Chicken Tetrazzini served at St. Mark Presbyterian's Daughter's of God Luncheon