"Gosh, I don't know. I used to make it for Tom when we were first married as kids. It happened to be one of his favorites," I replied.
"Well, you have to make this more often. It's amazing!"
It really is. Thrifty by nature, yet deeply satisfying. A meal that will truly humble you with your first bite.
8 oz. spaghetti noodles
1/2 pd. sliced mushrooms
1 small onion, chopped
1/4 cup butter, cubed
3 tab. cornstarch
2 cups chicken broth
1 cup half-and-half cream
1/4 cup mozzarella cheese
2 cups cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parmesan cheese
Cook noodles according to package directions, drain.
In a large skillet, cook mushrooms and onions in butter until tender. Stir in cornstarch; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in the cream, mozzarella, salt, and pepper. Fold in the chicken and spaghetti.
Turn into a greased 2-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.