8 oz spaghetti, broken in half
5 TBLS butter1 onion, chopped
1 garlic clove, finely chopped
1 cup sliced mushrooms
1/4 cup flour2
1/2 cups milksalt and cayenne pepper
1 can (8 oz) water chestnuts, sliced and drained
2 cups chopped cooked chicken
2 TBLS dry cooking sherry (I've left this out in the past)
1/2 cup grated Parmesan cheesePaprika
1. Cook spaghetti, according to package diretions, al dente
2. Melt 1 TBLS butter in large frying pan over medium-low heat. Add onion, garlic and mushrooms; cook until tender, about 3 minutes. Remove from pan and set aside.
3. Melt remaining 4 TBLS butter in pan. Using a whisk, blend in flour and cook, stirring for 2 to 3 minutes without browning. Whisk in the milk and season to taste with salt and cayenne pepper. Cook until slightly thickened. Add sauteed mushrooms, water chestnuts, chicken and sherry.
4. Preheat oven to 400 degrees. In a greased 2-quart baking dish (I use the 8 x 11.5 size), arrange a layer of spaghetti, then a layer of creamed chicken. Sprinkle with grated cheese and paprika. Repeat layering procedure until dish is full. Bake uncovered for 30 minutes.