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.
