2 cups cooked chicken (about 10 oz.)
¼ cup flour
2 cups half and half
½ t salt
½ cup milk
¼ t garlic salt
1 small can mushrooms
1/8 t white pepper
2/3 cups grated Parmesan Cheese
2 chicken bouillon cubes
¼ cup butter
8 oz. spaghetti, cooked, blanched, and drained
In a 3 qt sauce pan, melt butter. Blend in flour, salt, garlic salt and pepper. Add half and half, milk, and bouillon cubes. Cook stirring constantly until think and smooth. Add 1/3 cup cheese, chicken and mushrooms. Stir in spaghetti. Pour into a greased 2 quart casserole dish, sprinkle with remaining cheese and bake in oven for 375* for 20 to 25 minutes.
I do not bake this, preferring to just use it from the stove. That is the way the restaurant served it. We added green beans from our garden.