Chicken Tetrazzini

1/2 c. butter
1 lb. mushrooms, sliced
1/3 c. flour
3 1/2 c. chicken stock
1 c. heavy cream
1/4 c. sherry
1 tsp. monosodium glutamate
1 1/2 tsp. salt or to taste
1 c. grated Parmesan cheese
1 lb. spaghetti, cooked and drained
5 c. cooked, diced chicken

In a saucepan, melt butter and in it saute mushrooms for 5 minutes.  Stir in flour.   Gradually stir in chicken stock and cook; stirring, until sauce is thickened.   Stir in cream, sherry, glutamate, salt and half the cheese.  Simmer for 5 minutes, stirring constantly.

Preheat over to 375.  Butter casserole dish.  Arrange 1/3 of the spaghetti in the dish, sprinkle with half the chicken and top with half the remaining sauce.   Cover with remaining spaghetti, chicken and rest of sauce.  Sprinkle with remaining cheese.

Bake in preheated oven for 35 to 40 minutes.   Serves 8-10.

Shirley Leffler