There’s nothing better than a creamy sauce over pasta with cheese, is there?  This dish is so traditional there have to be a million variations on it.  But, nothing compares to the original.  And I believe that this is the tastiest original.

Let the savory adventure begin!

Melt 1/2 stick of butter in a large saucepan over low heat.

Add 1/4 cup of all-purpose flour, stir with a wooden spatula and season with

1/2 teaspoon salt,

and 1/2 teaspoon freshly ground black pepper.

Cook, stirring constantly, until smooth and bubbly.

Stir in 1 cup of chicken broth, slowly, stirring constantly, and

1 cup of heavy cream.

Heat to boiling, stirring constantly, as sauce thickens and coats the back of the spatula.

Boil and stir for 1 minute.

Stir in 2 tablespoons of dry sherry,

about 10 ounces of mushrooms, sliced and cooked,

1/2 pound of cooked spaghetti, broken in half,

and 1 pound of cubed cooked chicken.

Spoon into greased 2-quart casserole dish.

Sprinkle with 1/2 cup of freshly shredded Parmesan cheese.

Bake uncovered at 350 degrees, for 30 minutes.

Serves 6.  Though the 5 other people eating with you will be begging for seconds, so safer to just serve to 4!

Bon Appétit, Ma Chérie!