Chicken Tetrazzini

From Diane McClendon

1 boned chicken boiled in salt water

½ lb spaghetti or egg noodles

½ cup blanched, slivered almonds

½ to ¾ lb sauteed mushrooms

3 tbl dry white wine

2 tbl flour

3 tbl butter plus more for mushrooms

2 cups chicken broth

½ cup whipping cream

Boil chicken ahead of time and shred.

Cook pasta according to instructions on package.

Sautee mushrooms in butter, ad white wine will sauteeing.

Preheat oven to 375F.

Make sauce: Cook butter, flour, and chicken broth, cook until thickened.

Heat whipping cream separately until warm (not hot).

Remove sauce from heat, stir in heated whipped cream.

Add half the sauce to the chicken and half to the noodles and mushrooms.

Place the noodles in greased backing dish. Make hole in center and add chicken.

Bake until lightly browned and heated through.

Sprinkle almonds on top.

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