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Chicken Spaghetti Bake
Hazel's Hot Dish Recipe of the Week
Chicken Spaghetti Bake

4 ounces spaghetti

1/4 stick butter

5 tablespoons flour

1 cup canned milk

1 10 3/4 ounces cream of mushroom soup

1 1/2 teaspoons salt

1 4-ounce can mushrooms (save juice)

1 cup cooked chicken

1 cup grated sharp cheddar cheese

Preheat oven to 350°.

Cook spaghetti according to package. Rinse. Melt butter in a saucepan. Stir in flour, 1 tablespoon at a time. Slowly stir in milk to make a medium white sauce. Mix in soup, mushrooms and half the juice from the mushrooms. Stir in chicken and 3/4 of the cheese. Add salt and mix.

Bake in a large baking dish at 350° for 25-30 minutes until bubbly. Sprinkle remaining cheese and heat 3 minutes.
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